Veal Cutlets with Homemade Tomato Sauce
This recipe makes 4 servings
- Portion size: 4
Ingredients
- 1/4 cup 1/4cupall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 1eggeggs
- 3/4 cup 3/4cupdried Italian bread crumbs
- 1/4 cup 1/4cupgrated Parmesan cheese or romano cheese
- 1 tsp 1tspdried oregano
- 1 lb 1lbveal scallopini cutletveal scallopini cutlets
- 1/4 cup 1/4cupextra-virgin olive oil Homemade tomato sauce:
- 2 cans (8 oz/796 mL) 2cans (8 oz/796 mL)plum tomatoplum tomatoes
- 8 sprigs 8sprigsfresh Italian parsley
- 4 leaves 4leavesfresh basil
- 2 2garlic clovegarlic cloves
- 1 1oniononions, halved
- 1/4 cup 1/4cupextra-virgin olive oil
- 1 tbsp 1tbspdried oregano
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsphot pepper flakes
Preparation
Tomato Sauce:
In blender, pur?tomatoes until smooth; pour into saucepan. Add parsley, basil, garlic, onion, oil, oregano, salt and hot pepper flakes; bring to boil. Cover partially and simmer for about 2 hours or until thickened. Set aside.
Meanwhile, in shallow bowl, combine flour and half each of the salt and pepper. In another shallow bowl, whisk egg with 3 tablespoons (50 mL) of water. In third shallow bowl, combine bread crumbs, 2 tablespoons (25 mL) of the cheese and oregano. Sprinkle remaining salt and pepper over veal. Dredge each cutlet in flour, then dip into egg, letting excess drip off. Coat evenly with bread crumb mixture. Place on waxed paper lined baking sheet. (Make-Ahead: Cover and refrigerate for up to 4 hours.)
In large nonstick skillet, heat oil over medium-high heat. Cook cutlets, in batches, and turning once for about 3 minutes or until light golden, adding more oil if necessary.
Ladle some of the tomato sauce into large shallow baking dish. Top with cutlets, overlapping slightly. Ladle more of the sauce over top. Sprinkle with remaining Parmesan cheese; cover with foil and bake in 350°F (180°C) oven for about 30 minutes or until sauce is bubbly and veal is very tender and no longer pink inside.
