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the Tilapins'
 Veal alla Parmagiana

2 tablespoons olive oil
2 8oz cans tomato sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry basil
2 ounces water
1 1/2 pounds veal cutlets -- sliced thin
Bread crumbs -- as needed
Corn oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 ounces Marsala wine
12 ounces Mozzarella cheese, -- sliced 1/8"
2 eggs -- beaten


Combine the first 8 ingredients together in pot. Bring
sauce to boil, lower heat and simmer for 20 minutes. Dip each veal cutlet in eggs and bread with bread crumbs. Set aside onto a sheet of wax paper. Sprinkle each cutlet with garlic, salt, and pepper.

Cover bottom of a 10 inch frying pan with corn oil. Brown
each cutlet in open pan and sprinkle with Marsala wine.

Transfer to a baking dish. Place Mozzarella cheese on each cutlet and cover with sauce. Bake at 400 degrees until the cheese starts to melt.

Remove and serve. Makes 4-6 servings.

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