Serves 4
Ingredients:
8 thin veal cutlets, about 2 1/2 ounces each
Salt and pepper
1 cup all-purpose flour
1 cup breadcrumbs
1 egg
1/2 cup milk
2 tablespoons unsalted butter
3 tablespoons olive oil
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 parsley
1 teaspoon fresh oregano
1 teaspoon dried red pepper flakes
Parmesan
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 salt and pepper.
Place the flour in a shallow bowl and place the breadcrumbs in a separate shallow bowl. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the 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 baking sheet.
Add 1 tablespoon of olive oil and the onion to the pan 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 the heat to medium and 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 warm.
