Veal parmigiana

Walter Caron of Nino's Veal Parmigiana
Ingredients - Yields four servings
· 1 1/2 cups bread crumbs (seasoned)
· 2 large eggs
· 1 teaspoon water
· 1/2 cup all-purpose flour
· 8 Pieces of veal  
· 1/3 cup Olive Oil
· 1 1/2 cups tomato sauce
· shredded mozzarella cheese
Position a rack in the center of the oven. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the flour. Coat the veal  with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal  to a plate and blot with paper towels.
Lightly oil a baking pan or shallow  baking dish. Spoon into the pan 1/2 cup of your tomato sauce. Arrange the veal  over the sauce, slightly overlapping them. Cover with the remaining tomato sauce. Top with the shredded mozzarella . Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

GDA Cooking - February 27, 2013