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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious. Ingredients:
1 tablespoon olive oil |
2 onions (chopped) |
1 garlic clove (mashed) |
2 (8 ounce) cans tomato sauce |
1/4 cup water |
1 teaspoon oregano (crushed) |
1/8 teaspoon black pepper |
1 tablespoon parsley (chopped) |
1/2 cup parmesan cheese (grated) |
1/2 cup breadcrumbs (finely crushed) |
1 lb veal (6 slices - 1/4 inch thick) |
1 egg (slightly beaten) |
2 tablespoons olive oil |
8 ounces mozzarella cheese (cut into 6 thick slices) |
2 tablespoons parmesan cheese (grated) |
Directions:
1. Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
2. Stir in tomato sauce, water, oregano, pepper, and parsley.
3. Cover and simmer 10 minutes.
4. Combine 1/2 cup parmesan cheesewith bread crumbs.
5. Dip veal into egg, then into cheese crumb mixture.
6. Heat remaining olive oil in skillet and saute veal until golden, turning only once.
7. Pour 1/2 the tomato sauce into baking dish.
8. Place veal and mozzarella cheese in alternating layers in dish.
9. Pour remaining sauce over veal and cheese.
10. Sprinkle with 2 tablespoons parmesan cheese.
11. Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
12. Serve with capellini, crusty bread, and a salad.
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