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