Name: Veal Parmigiana
Ingredients: 1 1/2 tsp. chopped basil or 1/2 tsp. dried basil leaves, crushed; 2 tbsp. plus 1 1/2 tsp. grated Parmesan cheese, divided; 8 oz. veal leg cutlets, cut 1/8 to 1/4-inch thick; 2 tbsp. chopped onion; 8 oz. plum tomatoes, peeled, seeded and chopped; dash of each: ground nutmeg and pepper; 1/3 c. shredded Mozzarella cheese; 3 tsp. olive oil, divided; 1 small garlic clove, crushed; 1/8 tsp. salt; 1 egg, beaten; 1/8 tsp. sugar; 1/3 c. fine dry bread crumbs

Veal Parmigiana

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Veal Parmigiana is an impressive dinner. Made with 1 1/2 tsp. chopped basil or 1/2 tsp. dried basil leaves, crushed, 2 tbsp. plus 1 1/2 tsp. grated parmesan cheese, divided, 8 oz. veal leg cutlets, cut 1/8 to 1/4-inch thick, 2 tbsp. chopped onion and 8 oz. plum tomatoes, peeled, seeded and chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.

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👨‍🍳 Instructions

Heat 1 teaspoon oil in small nonstick skillet over medium heat. Add onion and garlic and saute for 3 to 4 minutes, or until crisp-tender, stirring occasionally.

Add tomatoes, salt, sugar, nutmeg and pepper.

Cook over medium heat for 5 minutes, or until saucy and thickened, stirring frequently.