- 8 thin veal cutlets, about 2 1/2 ounces each
- 1 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/4 pound pancetta or 3 strips bacon, chopped
- 1/2 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1/2 cup dry red wine
- 1 (28-ounce) can Italian-style tomatoes
- 1 cup tomato puree
- 1 tablespoon fresh chopped basil
- 1 teaspoon fresh chopped parsely
- 1 teaspoon fresh oregano
- 1 teaspoon dried red pepper flakes
- 8 ounces mozzarella, thinly sliced
- Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper.
- Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl.
- Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs.
- Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Sauté the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate.
- Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.
- Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes.
- Serve immediately, 2 cutlets person, with herbed egg noodles.
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