Veal Parmigiana

Cooking Instructions

1. Prepare Marinara Sauce.

2. On waxed paper, mix bread crumbs, salt and pepper. In pie plate, beat eggs lightly. Dip cutlets in egg, then bread crumbs; repeat to coat each twice.

3. In 12-inch skillet over medium-high heat, in hot butter, fry cutlets, a few at a time, until browned on both sides, about 10 minutes. Arrange cutlets in skillet; spoon some sauce over each cutlet; top each with slice of mozzarella; sprinkle with Parmesan. Reduce heat to low; cover and cook until cheese is melted, about 5 minutes.

Wine Pairing(s)

Reignac Bordeaux

Monsieur Touton Sauvignon Bordeaux

Alice White Chardonnay

Domaine de Beaurenard Rasteau Cotes du Rhône

Kendall-Jackson 'Grand Reserve' Chardonnay

Cavalchina Bianco di Custoza

Brusset Cotes du Ventoux

Chateau Bonnet Entre-Deux-Mers Blanc

Graham's Vintage Porto

Chateau Beychevelle Saint Julien