Vitello Al Parmigiano

Veal Parmesan Vitello al Parmigiano

Veal Parmesan

Ingredients:

  • 4 pieces veal steak
  • 1/2 cup flour
  • 1 egg, lightly beaten
  • 4 teaspoons water
  • 1/2 cup unseasoned bread crumbs
  • 2 tablespoons butter
  • 1/4 cup olive oil
  • 1/2 lb shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

  • TOMATO SAUCE
  • 4 teaspoons olive oil
  • 1 chopped onion
  • 1 Chopped stalk celery
  • 1 chopped red bell pepper
  • 1 clove garlic, minced
  • 3 peeled and chopped tomatoes
  • 4 teaspoons chopped fresh parsley
  • 1/2 teaspoon dried basil leaves
  • 1 teaspoons sugar
  • 4 teaspoons tomato paste
  • 11/2 chicken broth
  • salt and pepper to taste

Method:

1. Pound veal with a meat mallet until thin, trim.

2. Toss veal in flour from all sided and shake away excess flour. Beat the eggs and mix it with extra 2 tablespoon of water and dip the veal in it.

3. Heat butter and oil in heavy skillet, and cook until browned both sides. Place veal in ovenproof dish, sprinkle with mozzarella cheese

4. In large saucepan heat the oil and butter, add onion and cook until golden brown, then add garlic, celery and pepper stirring for another 2 min.

5. Remove the mixture to food processor. Add the tomato and chicken broth and puree until smooth

6. Spoon the sauce over the veal and sprinkle with Parmesan cheese and drizzle some extra olive oil. Bake 20 min at 350 F ... Enjoy

 

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