Veal Parmigiana

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Wisconsin Cheese


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5 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)

2 tablespoons all-purpose 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

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