Scallopini 010 Veal Parmigiano el Bianco
  
Serves 4-6
Ingredients
1 lb thin Veal Scallopini 500g
⅛ inch (3.1275mm)
2 egg, beaten
½ teaspoon seasoned salt 2ml
pinch of fresh ground pepper
1 cup seasoned dry breadcrumbs 250ml
½ cup olive or salad oil 125ml
Tomato Sauce (recipe below)
½ cup Sauterne 125ml
1 package (8oz) Mozzarella, 250g
or Scamorza Cheese sliced or grated
¼ cup grated Parmesan Cheese 60ml
Directions
Preheat oven to 350ºF (176ºC)
Blot veal with damp paper towels.
Dip into egg, then bread crumbs, coating lightly.
Add seasonings. In a large skillet, heat about ¼ cup oil.
Add veal slices, a few at a time, and cook until golden brown - 2-3 minutes for each side.
Add more oil as needed.
Place veal in a 10 x 6 ½ x 2" baking dish to cover bottom in a single layer.
Add half the tomato sauce and half the cheese.
Gently pour sauterne over everything.
Cover baking dish with foil.
Bake 30 minutes or until sauce simmers.
Tomato Sauce
2 tablespoon olive oil 30ml
1 clove of garlic, crushed
1 can (1 lb) Italian tomatoes (not drained)
¾ teaspoon salt 3.7ml
½ teaspoon dried oregano 2ml
¼ teaspoon dried basil 1ml
2 teaspoons white sugar 10ml
¼ teaspoon fresh pepper 1ml
Directions
In hot oil, in a medium saucepan, sauté onions and garlic until golden brown - about 5 minutes.
Add
(not drained) tomatoes, and seasonings; mix well, mashing the tomatoes with a fork.
Bring to a boil; reduce heat, and cover, simmer 10 - 15 minutes.
Recipe source (Dutch Valley Veal - Favorite Recipes)
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