Veal Parmigiana

Cooking Instructions

1. Saute the onion in 1 tbsp of the hot oil in a nonstick pan until the onion begins to brown. Add the tomatoes, crushing them between your fingers while adding, and the bay leaf, tomato paste, and sugar. Season with salt and pepper. Simmer over low heat for 30 minutes. When the sauce is ready, remove the bay leaf. Refrigerate, if desired.

2. Beat the egg and whites together in a small bowl. In another bowl, stir the bread crumbs, Parmigiano-Reggiano, and salt and pepper to taste together and place on a plate.

3. Dip the veal scallops into the egg mixture and allow the excess egg to drip off. Then dip the scallops into the bread crumb mixture.

4. Heat a couple of tablespoons of the remaining oil in a large skillet and brown the veal quickly on both sides. Don't cook long or the veal will be tough, and don't crowd in the pan. Repeat, using more oil if necessary, until all the veal is cooked.

5. In a shallow baking dish, arrange a single layer of the veal; top with half the tomato sauce, then with half the mozzarella, and cover with the remaining tomato sauce and remaining mozzarella. Refrigerate.

6. To serve, let the dish return to room temperature. Preheat the oven to 350 degrees. Bake for about 20 minutes, until the cheese is melted, browned, and bubbling.

Wine Pairing(s)

Cavit Pinot Grigio

MezzaCorona Pinot Grigio

Ramos Pinto Duas Quintas

Osborne 20-Yr Porto

Warre's 'Quinta Da Cavadinha' Vintage Port

Bolla Pinot Grigio

Cartuxa Tinto Colheita 'Foral De Evora'

Warres 'Otima' 10-Yr Tawny Port

Cartuxa Tinto Colheita 'Evora'

Royal Oporto Ruby Porto