Veal Parmesan

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A classic

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Steps

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Cover work surface with plastic wrap.

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Space cutlets evenly on the plastic , leaving a 3-inch space between each cutlet.

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Cover with another piece of plastic.

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Pound the cutlets to 1 / 8-inch thickness.

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Lightly season on both sides with salt& pepper.

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Place flour in a shallow bowl.

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Place the breadcrumbs in another shallow bowl.

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Beat the eggs and milk together in a shallow bowl.

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Dredge the flattened veal chops in flour and shake off excess.

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Dip in the egg wash , and then coat both sides with the breadcrumbs.

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Heat the butter and 2 tablespoons of the olive oil in a heavy large , nonstick skillet over medium-high heat.

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Saute the veal until golden on both sides , about 2 minutes per side.

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Remove from the skillet and place on a plate.

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Add the bacon to the pan and fry in the remaining fat.

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Remove from the pan.

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Add 1 tablespoon of olive oil and the onion and cook , stirring , until the onion is translucent , about 6 minutes.

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Add garlic and saute until fragrant , about 30 seconds'.

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Ingredients

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veal cutlets, salt and pepper, all-purpose flour, breadcrumbs, egg, milk, butter, olive oil, bacon, onion, garlic, dry red wine, italian tomatoes, tomato puree, basil, parsley, fresh oregano, dried red pepper flakes, parmesan cheese, mozzarella cheese