2 Cups Marinara Sauce
1 Cup Plain Dried Bread Crumbs
½ Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
1 Large Egg
2 Tablespoons Water
6 Veal Cutlets (1 ½ Pounds)
3 Tablespoons Butter
¼ Cup Freshly Grated Parmesan Cheese
1 Cup Part-Skim Mozzarella Cheese – Shredded
Prepare Marinara Sauce. On waxed paper, combine bread crumbs, salt, and pepper. In a pie plate, beat egg and water. Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice. In a large skillet, melt butter over medium heat. Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned.
Return cutlets to skillet. Spoon sauce evenly over cutlets. Sprinkle with Parmesan and top with mozzarella. Reduce heat to low, cover and cook just until cheese has melted – about 5 minutes. Serve over your favorite pasta. Serves 6
This sauce is very versatile!
2 Tablespoons Olive Oil
1 Chopped Small Onion
1 Finely Chopped Garlic Clove
1 Can (28 Ounces) Plum Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Chopped Fresh Basil (use dried if this is what you have)
½ Teaspoon Salt
In a medium sized saucepan, heat oil over medium heat. Add onion and garlic and cook. Stir until onion is tender – for about 5 minutes. Stir in tomatoes with their juice, tomato paste, basil and salt. Heat to boiling, break up tomatoes with side of spoon. Reduce heat and partially cover and simmer. Stir occasionally until sauce has thickened slightly – for about 20 minutes. Use to coat 1 pound of pasta for 4 main-dish servings. Makes 3 ½ cups.