Veal Parmigiana

More from this source
Wisconsin Cheese

Comments

Add a comment

Ingredients

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

You might also like

Veal Parmigiana
Cookstr
Veal Parmigiana
Betty Crocker
Naked Ravioli
Framed Cooks
Pan-Roasted Veal With Rosemary And Garlic
Real Simple
Chef Ed Cotton Makes Some Mean Fettuccine Bolog...
Food Republic
Andrew Carmellini's Pappardelle With White Bolo...
Food Republic
Braised Veal Shank With Honey, Artichokes And S...
Food Republic
Veal, Wild Mushrooms, And Red Wine
Epicurious
Puerto Rican Comfort Food: Veal Stew With Cream...
Food Republic
Osso Buco
La Tavola Marche