Veal Scallopine, Sorrento Style
|Flour||1 Cup (16 tbs) (Use As Needed)|
|Spaghetti sauce||1 Pound|
|Mozzarella cheese||1⁄4 Pound|
|Canned flat anchovy fillets||2 Ounce|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Ask the butcher to cut veal Italian style in 12 pieces; or have veal cut in thin slices and pound to 1/4 -inch thickness.
Flour the meat lightly and brown quickly in oil.
Spread half the marinara sauce in a large shallow baking dish.
Arrange veal on sauce.
Cover with remaining sauce, place 1 piece of cheese over each piece of meat, and top with an anchovy fillet.
Sprinkle with Parmesan cheese and bake for 12 minutes at 450Â° F.