Ingredients
The following ingredients have 4 Servings
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 onion
- finely chopped
- 3 cloves garlic
- finely chopped
- Salt and fine black pepper
- 1 large fresh bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme
- or 1 teaspoon dried
- 1 scant teaspoon sugar
- or a drizzle of light in color and flavor honey (such as Acacia)
- 1 cup beef or chicken stock
- One or two 15-ounce cans San Marzano tomatoes*
- ½ to ¾ pound thin spaghetti
- optional
- 1 cup flour
- Salt
- 4 eggs
- lightly beaten
- 1 cup breadcrumbs
- 1 cup grated Parmigiano-Reggiano
- 1 ½ teaspoons ground or dried sage
- half a scant palmful
- Olive or safflower oil
- for frying
- Eight 3-ounce veal cutlets
- about ⅛-inch-thick
- White pepper or finely ground black pepper
- One 12-ounce brick mild provolone
- or deli/supermarket case mozzarella cheese
- shredded
- A small handful parsley
- finely chopped
- or a few leaves basil
- torn
- to serve
Instruction
- For the sauce, heat a Dutch oven or saucepot over medium heat and add EVOO, 3 turns of the pan
- Add onion, garlic, salt, pepper, bay, oregano, thyme, and sugar or honey and soften 5 minutes, then add stock and reduce by half, add tomatoes and cook down 20 to 30 minutes, stirring occasionally
- For the cutlets, preheat broiler to high with rack in second rung from top of oven
- Arrange 3 shallow dishes: flour seasoned with salt, eggs, and breadcrumbs with ½ cup of the parm and the sage
- Heat up a large skillet with a thin layer of frying oil about ⅛-inch deep over medium to medium-high
- Season veal with salt and white pepper or finely ground black pepper
- Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side
- Place cutlets on a sheet tray and top with sauce, provolone and remaining parm
- Broil until cheese is brown and bubbly and top with basil or parsley
