Total time: 30 minutes
A classic on every Italian menu, and one that is easy to make at home The veal is lightly breaded and quickly fried. We topped it with a slice of Mozzarella di Bufala, not traditional, but very good. You could substitute turkey cutlets or chicken breasts, pounded thinly, for the veal, but they will require longer cooking.
- 4 thin veal cutlets, about 8oz (240gr) total weight
- 1/4 cup bread crumbs
- 1/4 cup Parmesan
- 1 egg
- 2 tbs olive oil
- 1/2 medium onion
- 2 cloves garlic
- 1 3/4 cups (15oz, 450gr) whole tomatoes
- 1 cup (8oz, 240ml) tomato sauce
- 1 tbs tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup (2oz, 60ml) red wine
- 4 slice fresh mozzarella Di Bufala if possible
- freshly grated Parmesan for sprinkling
- 3oz (90gr) spaghetti if you make a circle with your thumb and index finger around the pasta it should be about the diameter of a quarter (American) or 1 euro coin; which is slightly less than an inch and more than 2 cm.
- The pasta:
- Cook according to package directions. Drain.
- The veal:
- Mix bread crumbs and Parmesan on a plate.
- Crack egg into a flattish bowl and lightly beat with a fork.
- Dip both sides of the veal cutlets in the egg, then in the crumbs/Parmesan.
- Lay on wax paper or a plate to rest for 5 minutes.
- In a medium nonstick skillet heat 1 tbs oil over medium-high heat. Add veal cutlets and brown well on both sides, 2 - 3 minutes.
- Remove, put on a large, heat-proof plate and keep warm in a 250F (125C) oven.
- The sauce:
- Chop onion and finely chop garlic.
- Roughly chop tomatoes, reserving all juices.
- In same skillet add remaining tbs oil, onion and garlic and sauté 5 minutes.
- Add tomatoes, juices, sauce, paste, herbs, wine, and Worcestershire.
- Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.
- To serve:
- Remove veal from oven and put into pan with the sauce.
- Top with sliced mozzarella and cover until the cheese stars to melt.
- Arrange the veal on the warm plate, spoon some sauce around and serve with the remaining sauce on the side for the pasta. The Parmesan is for sprinkling on the pasta.