Double Veal Cutlets
|Mozzarella cheese slices||6|
|Cooked ham slices||6|
|Dry red table wine||1⁄2 Cup (8 tbs)|
|Basil leaf||1⁄2 Teaspoon|
|Minced parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Flour||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|Canned tomato sauce||1 1⁄2 Ounce|
Have butcher flatten the cutlets so they are about 1/8 inch thick.
Top 6 of the cutlets with slices of cheese and slices of ham trimmed to fit the piece of veal.
Top with remaining cutlets, pressing the edges of the meat together.
Put in flat dish in a single layer.
Combine wine, marjoram, basil, parsley, garlic, salt and pepper and pour over cutlets.
Let stand several hours, turning often.
Lift meat out of wine mixture and drain well.
Save wine mixture.
Dip cutlets in flour, then in egg, then in flour again to coat both sides.
Heat butter and oil in large heavy skillet.
Add meat and cook gently until golden brown on both sides.
Strain wine mixture while meat is cooking and combine with tomato sauce.
Heat and serve over cooked veal.