DELICIOUS Breaded Veal Cutlets

Watch and learn how Nonna makes her fabulous breaded veal in tomato sauce. Nonna takes a different approach to the classic veal parmigiana, delectably fresh and simple to make.

INGREDIENTS
veal – 2 pounds
romano cheese – 1 cup grated
garlic – 1 clove, crushed
Italian parsley - small bunch, chopped
salt – a pinch
eggs – 6, beaten
bread crumbs – 2 cups
vegetable oil – 2 cups
tomato sauce – 1 jar

DIRECTIONS
Combine 1/2 cup of the romano cheese, garlic, Italian parsley, salt and eggs in a large bowl. Set aside.
In a large deep dish, spread the bread crumbs.
Mix all the veal in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
Heat 2 cups of vegetable oil in a large skillet over medium-high heat. add the veal and fry for 1 minute or until golden – turning once in between.
Place fried veal onto a paper towel lined plate.
In a large baking dish, spoon into the pan 1/2 cup of the tomato sauce. arrange the veal over the sauce, slightly overlapping them. sprinkle with Romano cheese and spread more tomato sauce over. add another layer of veal and repeat until veal is used up.
Position a rack in the center of the oven. preheat the oven to 400º
Cover the baking dish with parchment paper and aluminum foil and bake at 400º for 30 minutes.

Mangia!





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