How to Use a Meat Cleaver by Renee Graziano

Author:Renee Graziano
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2014-02-04T05:00:00+00:00

3–4 tablespoons olive oil

2–3 cloves garlic, minced

1 onion, diced

1 (28-ounce) can crushed San Marzano tomatoes

3–4 fresh basil leaves, torn

Salt and pepper, to taste

2 eggs

1 tablespoon milk

Salt and pepper, to taste

2 cups seasoned bread crumbs

2 tablespoons finely chopped fresh parsley

¾ cup grated Pecorino-Romano cheese

8 veal cutlets, pounded

1 cup vegetable oil

8 (½-inch-thick) slices mozzarella cheese

Heat olive oil in a sauté pan over medium heat. Add olive oil, garlic, and onion and cook until the onions are translucent. Add tomatoes, basil, salt, and pepper. Bring to a boil for 2 to 3 minutes, then reduce heat and simmer for 40 minutes. In a bowl, beat the eggs and milk together and add salt and pepper to taste. In another bowl, combine the bread crumbs, parsley, and grated cheese. Dip each piece of veal in the egg wash, followed by the bread crumb mixture, taking care to thoroughly coat veal.

Preheat oven to 350F.

In a frying pan, heat vegetable oil over medium-high heat. Add cutlets and cook, turning once until golden brown, about 2 minutes per side. Transfer veal to a baking sheet. Top each cutlet with tomato sauce and a slice of mozzarella. Bake for 10 to 12 minutes, until mozzarella starts to bubble.

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