| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Meats, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Veal cutlet |
| 1/4 |
c |
Bread crumbs |
| 2 |
tb |
Water |
| 1/2 |
|
Beaten egg |
| 2 |
tb |
Water |
| 1/4 |
c |
Oil |
| 3 |
tb |
Grated Parmesan salt and pepper |
| 1/2 |
|
Mozzarella cheese sliced thin |
|
|
Sauce: |
| 2 |
|
Onions sliced thin |
| 4 |
tb |
Oil |
| 1 |
|
Clove garlic, minced |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Sweet basil |
|
|
Salt and pepper |
| 2 1/2 |
c |
Canned tomatoes |
INSTRUCTIONS
Hint: Veal is very expensive. Instead, take partially frozen turkey breast
and slice to 1/4 inch slices. As long as the turkey is coated on all sides
with sauce, you won't be able to tell it from veal!
Cut veal into serving sized pieces. Mix Parmesan cheese and bread crumbs.
Mix beaten egg with water. Dip meat into egg, then into bread crumb mixture
Cook meat in hot oil until golden brown on both sides. coat cutlets with
sauce on both sides and in pan. Lay thin slices of Parmesan on top and pour
the rest of the sauce evenly over top. Bake at 325 for 25 minutes.
Sauce Cook the sliced onion and garlic in oil for 5 minutes. Add tomatoes,
and basil. Simmer for 15 minutes. Add salt and a dash of pepper to taste,
sugar; Stir.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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