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Veal Parmigiana

Katie Zeller
  • 30 minutes
  • Serves

INGREDIENTS

4

thin veal cutlets, about 8oz (240gr) total weight

1/3 cup

bread crumbs

1/3 cup

Parmesan, freshly grated

1

egg

2 tbsp

olive oil

2

shallots, chopped

2

green garlic, chopped or 1 clove garlic, minced

1 3/4 cups

(15oz, 450gr) whole tomatoes, chopped, with juices

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