You do not have to be Italian to love this dish. Eaten together with a full bodied red wine is a dining delight. This is a great dish to share an intimate dinner for two with your special someone. This is one of my favorite meals. Give it a try and I am sure you will like this tasty Veal Parmigiana recipe.
Preparation
Preheat oven to 350 degrees F. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté onion and garlic for 4 minutes, or until transparent. Add the tomatoes, season with salt and pepper, then reduce the heat and simmer for about 10 minutes.
Coat the cutlets evenly with the flour and season with the salt, pepper,rosemary and sage. Melt the remaining 3 tablespoons of butter in another large skillet over medium heat. Add the cutlets and cook, turning once, until browned.
Place the cutlets in shallow 2-quart baking dish. Add the wine and tomato mixture. Top with cheeses and bake for 25 minutes or until cheese melts.
Ingredients
5 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
2 pounds fresh ripe tomatoes, peeled and diced or 1 can (26 ounces) whole, peeled tomatoes, drained
6 lean veal cutlets (4 ounces each)
2 tablespoons all-purpose flour
salt, pepper, rosemary, sage to taste
3 tablespoons butter
3/4 cup dry white wine
2 cups (8 ounces) shredded Wisconsin Provolone cheese
2 cups (6 ounces) grated Wisconsin Parmesan cheese
Recipe �© 2006 Wisconsin Milk Marketing Board, Inc.
Preparation
Preheat oven to 350 degrees F. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté onion and garlic for 4 minutes, or until transparent. Add the tomatoes, season with salt and pepper, then reduce the heat and simmer for about 10 minutes.
Coat the cutlets evenly with the flour and season with the salt, pepper,rosemary and sage. Melt the remaining 3 tablespoons of butter in another large skillet over medium heat. Add the cutlets and cook, turning once, until browned.
Place the cutlets in shallow 2-quart baking dish. Add the wine and tomato mixture. Top with cheeses and bake for 25 minutes or until cheese melts.
Ingredients
5 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
2 pounds fresh ripe tomatoes, peeled and diced or 1 can (26 ounces) whole, peeled tomatoes, drained
6 lean veal cutlets (4 ounces each)
2 tablespoons all-purpose flour
salt, pepper, rosemary, sage to taste
3 tablespoons butter
3/4 cup dry white wine
2 cups (8 ounces) shredded Wisconsin Provolone cheese
2 cups (6 ounces) grated Wisconsin Parmesan cheese
Recipe �© 2006 Wisconsin Milk Marketing Board, Inc.
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