[ world famous recipes ] RECIPE:VEAL PARMIGIANA

2 c. Marinara sauce 1 c. dried bread crumbs 1 tsp. salt 1/8 tsp. pepper 2 eggs6 (1/4-inch thick) veal cutlets 3 Tbsp. butter 1 (8 oz.) pkg. Mozzarella cheese 1/4 c. grated Parmesan cheese

Marinara Sauce: 2 Tbsp. olive oil 2 minced garlic cloves 1 small chopped onion 1 (16 oz.) can tomatoes 1 (6 oz.) can tomato paste 1 Tbsp. sugar 2 tsp. basil 1 1/2 tsp. salt

Prepare Marinara Sauce: In 2 quart saucepan over medium heat in oil, cook garlic and onions until tender, 5 minutes. Stir in tomatoes, their liquid and remaining ingredients. Reduce heat to low; cover; cook 20 minutes, stirring occasion- ally. On wax paper mix bread crumbs, salt and pepper. Beat eggs lightly. Dip cutlets in egg, then bread crumbs; repeat to coat twice. In skillet over medium heat in hot butter, fry cutlets, a few at a time until browned (about 10 minutes). Arrange cutlets in skillet, spoon sauce over cutlets, top each with slice of Mozzarella cheese; sprinkle with Parmesan. Reduce heat to low, cover and cook until cheese is melted, 5 minutes.

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