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A Veal Parmesan Recipe

• 1/8 cup white wine
• 4 veal cutlets
• 1/2 cup all-purpose flour
• 1 cup dry seasoned bread crumbs
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 8 ounces sliced Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/4 cup olive oil
• 1 cup tomato sauce
• 1/4 teaspoon dried basil

Wet cutlets with white wine. Place cutlets in plastic wrap. Sprinkle with salt, pepper, onion and garlic powders and oregano. Wrap and refrigerate overnight or for at least 4 hours.

Heat a frying pan over medium heat with olive oil until it is very hot.

Dredge cutlets in flour and then into a shallow bowl with the beaten eggs, then into a plate of bread crumbs until all of the cutlet is coated. Rest for 1 minute then add to hot oil. Let the cutlets fry for about 4 minutes on each side.

In a baking dish, pour in the tomato sauce. Dip the cutlets into the sauce and then turn over so both sides get tomato sauce. Sprinkle Parmesan cheese and basil over the cutlets and then top with mozzarella cheese slices.

Bake at 350° for 10 to 15 minutes. Serves 4 people.

This dish goes well with spaghetti, noodles, or rice.

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