Veal Parmigiana

Cooking Instructions

1. Prepare Italian Tomato Sauce.

2. Heat oven to 350.

3. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.

4. Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.

5. Place half the veal in ungreased rectangular baking dish, 11 x 7 x 1-1/2 inches, overlapping slices slightly. Spoon half of the sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.

6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Wine Pairing(s)

Charles Krug Cabernet Sauvignon

Louis Jadot Fleurie

Charles Lafitte Brut

Ca' Rugate San Michele

Herdade do Esporão Reserva Vinho Tinto

Quinta dos Aciprestes 'Reserva' Douro

Louis Jadot Beaujolais

Inama Vigneti di Foscarino

Cosentino Chardonnay

Quinta Do Alqueve Syrah 'Touriga Nacional' Ribatejano