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Veal Parmesan
Makes 4 servings

4 veal cutlets, cut 3/8 inch thick (about 4 ounces each)
4 tablespoons olive oil, divided
1 small red bell pepper, finely chopped
1 medium onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
1 can (14-1/2 ounces) whole peeled tomatoes, undrained and finely chopped
1 cup chicken broth
1 tablespoon tomato paste
1 tablespoon chopped parsley
1 teaspoon sugar
3/4 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 egg
1/4 cup all-purpose flour
2/3 cup fine dry bread crumbs
2 tablespoons butter
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
2/3 cup freshly grated Parmesan cheese
Fresh basil leaves for garnish
Hot cooked pasta

Pound veal with meat mallet to 1/4-inch thickness. Pat dry with
paper towels; set aside. To make tomato sauce, heat 1 tablespoon
oil in medium saucepan over medium heat. Cook and stir bell pepper,
onion, celery and garlic in hot oil 5 minutes. Stir in tomatoes
and juice, broth, tomato paste, parsley, sugar, dried basil, salt
and black pepper. Cover and simmer over low heat 20 minutes. Uncover
and cook over medium heat 20 minutes more or until sauce thickens,
stirring frequently; set aside. Beat egg in shallow bowl; spread
flour and bread crumbs on separate plates. Dip reserved veal cutlets
to coat both sides evenly, first in flour, then in egg, then in
bread crumbs. Press crumb coating firmly onto veal. Heat butter
and 2 tablespoons oil in large skillet over medium-high heat. Add
veal. Cook 3 minutes per side or until browned. Preheat oven to
350 F. Remove veal with slotted spatula to ungreased 13X9-inch
baking dish. Sprinkle mozzarella cheese evenly over veal. Spoon
reserved tomato sauce evenly over cheese. Sprinkle Parmesan cheese
over tomato sauce. Drizzle remaining 1 tablespoon oil over top.
Bake, uncovered, 25 minutes or until veal is tender and cheese is
golden. Garnish, if desired. Serve with pasta.


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