Classic Veal Parmigiana
|Veal cutlets||2 Pound|
|Grated parmesan cheese||1 2⁄3 Cup (26.67 tbs), divided (plus 2 tablespoons)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Eggs||2 , beaten|
|Canned tomato sauce||30 Ounce (2 cans, 15-ounce each)|
|Burgundy/Other dry red wine||1⁄4 Cup (4 tbs)|
|Dried italian seasoning||1 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||12 Ounce (3 cups)|
Trim fat from cutlets.
Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to Winch thickness, using a meat mallet or rolling pin.
Cut veal into serving-size pieces.
Combine 1 2/3 cups Parmesan cheese and flour in a shallow bowl.
Dip cutlets in melted butter; dredge in cheese mixture.
Cover and chill 30 minutes.
Dip cutlets in egg; dredge again in remaining cheese mixture.
Cover and chill 1 hour.
Combine tomato sauce and next 3 ingredients in a saucepan; cook, uncovered, over medium heat 5 minutes, stirring occasionally.
Cook veal in hot oil in a large skillet 2 to 3 minutes on each side or until browned.
Transfer veal to a lightly greased 13- x 9- x 2-inch baking dish.
Pour tomato sauce mixture over veal.
Sprinkle with remaining 2 tablespoons Parmesan cheese.
Cover and bake at 350° for 30 minutes.
Uncover and top with mozzarella cheese; bake an additional 5 minutes or until cheese melts.