Veal Parmigiana
Veal Parmigiana
Rating: (1 rated)
  • 1 onion, finely chopped
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) red wine
  • 1 can 796 ml plum tomatoes
  • Flour
  • 4 large veal cutlets
  • 3 tablespoons (45 ml) butter
  • 12 leaves fresh basil
  • 200g bocconcini cheese, sliced
  • Salt and pepper
  • Preparation
  • In a saucepan, soften the onion in the oil. Add the wine and reduce by half. Crush the tomatoes with your hands. Add to the onion and simmer for 15 to 20 minutes or until the sauce thickens. Season with salt and pepper.
  • With the rack in the highest position, preheat the broiler.
  • Dust the veal cutlets with flour. In a skillet, melt the butter. Add and brown the cutlets on both sides. Place the cutlets in a baking dish. Cover with tomato sauce and scatter the basil leaves. Top with the cheese and broil a few minutes in the oven.
  • Description
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