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Ingredients
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Veal Cutlets
Gravy or Spaghetti Sauce
Method
Preparing the Veal Cutlets
- 1
Pound the Cutlets
Using a meat mallet, pound the veal cutlets to about 1/4 inch thickness for even cooking.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt and pepper in the third.
- 3
Bread the Cutlets
Dredge each cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- 4
Cook the Cutlets
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded cutlets in batches, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Making the Gravy or Spaghetti Sauce
- 5
- 6
Add the Tomatoes and Seasonings
Pour in the crushed tomatoes and add oregano, basil, sugar, salt, and black pepper. Stir well to combine.
- 7
Simmer the Sauce
Bring the sauce to a gentle simmer and let it cook for about 20-25 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
- 8
Serve
Serve the veal cutlets topped with the gravy or spaghetti sauce, and sprinkle with grated parmesan cheese.
