|Onion||1 , peeled and sliced|
|Canned peeled tomatoes||396 Gram|
|Ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), crushed|
|Butter||1 1⁄2 Ounce|
|Onion||1 , peeled and thinly sliced|
|Peeled tomatoes||14 Ounce|
|Red wine||2 Tablespoon|
|Mozzarella cheese||4 Ounce, sliced|
Trim the cutlets, season with salt and pepper and rub with the garlic.
Fry in the melted butter until well browned on both sides.
Transfer to a shallow ovenproof casserole.
Fry the onion in the same fat until soft and arrange over the veal.
Cover with the partly drained tomatoes and wine, season lightly.
Cover and cook in a moderate oven for about 45 minutes, or until tender.
Remove the lid, cover the veal with cheese and place under a moderate grill until the cheese has melted and lightly browned.
Serve at once garnished with herbs.