Veal Parmigiana
2 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)
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
Heat butter in heavy skillet. Sautee onion and garlic until transparent. Add diced tomatoes; season with salt and pepper and simmer for about 10 minutes.
Flour the cutlets and season with salt, pepper, rosemary, and sage. Heat butter in another skillet; fry cutlets quickly until browned.
Place cutlets flat in baking dish; add wine and tomato mixture. Top with cheeses and bake at 350oF for about 25 minutes or until cheese melts.
Number of Servings: 6
© 2004 Wisconsin Milk Marketing Board, Inc.