Veal Parmigiana (Recipe)

Ingredients

1 1/2 pounds veil leg roundsteak, cut 1/2 inch thick

2 eggs

1/2 cup fine dry plain or seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons cooking oil

1 medium onion, finely chopped

2 clove garlic minced

1 29-ounce can tomato sauce

1 16-ounce can whole tomatoes, undrained

3/4 teaspoon dried oregano, crushed

1/4 teaspoon dried thyme, crushed

8 ounces mozzarella cheese, sliced

1/4 cup grated Parmesan cheese

Steps

1. Cut the veil into 6 pieces.  Pound each piece between 2 sheets of plastic wrap or waxed paper to 1/4-inch thickness.

2. In a small bowl, slightly beat the eggs with a fork.  In a shallow bowl, combine the bread crumbs and the 1/2 cup Parmesan cheese.

3. Dip each piece of veil, first in the beaten egg, coating both sides, then in the bread crumb mixture, turning to coat evenly.

4. In a large skillet, brown the veal in hot oil about 1 1/2 minutes per side or until lightly browned.  Using a fork or tongs, transfer the veal to a 3-quart rectangular baking dish.

5. To make the sauce:  Add the onion and garlic to the skillet and cook until the onion is tender but not brown.  Carefully add the tomatoes, oregano and thyme.  Simmer the sauce, uncovered, about 30 minutes or until thickened.

6. Preheat the oven to 375°.  Spoon half the sauce over the browned veal.  Sprinkle with mozzarella cheese.  Spoon the remaining sauce over the cheese.  Sprinkle with the 1/4 cup Parmesan cheese.  Bake, uncovered, in the 375° oven for 20 to 30 minutes or until  bubbly.

Tips:

You can use this same sauce and cooking method for boneless pork.

For a meatless meal, use eggplant that has been peeled and thinly sliced in place of the veal.