Classic Veal Parmigiana

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Oxmoor House


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2 pounds veal cutlets

1 2/3 cups plus 2 tablespoons grated Parmesan cheese, divided

2/3 cup all-purpose flour

1/4 cup butter, melted

2 eggs, beaten

2 (15-ounce) cans tomato sauce

1/4 cup Burgundy or other dry red wine

1 teaspoon dried Italian seasoning

1/2 teaspoon pepper

1/2 cup olive oil

3 cups (12 ounces) shredded mozzarella cheese

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