Directions:
- Cover work surface with plastic wrap.
- Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet.
- Cover with another piece of plastic.
- Pound the cutlets to 1/8-inch thickness.
- Lightly season on both sides with salt& pepper.
- Place flour in a shallow bowl.
- Place the breadcrumbs in another shallow bowl.
- Beat the eggs and milk together in a shallow bowl.
- Dredge the flattened veal chops in flour and shake off excess.
- Dip in the egg wash, and then coat both sides with the breadcrumbs.
- Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat.
- Saute the veal until golden on both sides, about 2 minutes per side.
- Remove from the skillet and place on a plate.
- Add the bacon to the pan and fry in the remaining fat.
- Remove from the pan.
- Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes.
- Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes.
- Bring the sauce to a boil.
- Reduce heat to medium and add the cooked bacon.
- Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.
- Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one.
- Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella.
- Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5-6 minutes .
- Serve immediately, 2 cutlets person, with noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 599.83 Kcal (2511 kJ) | ||
| Calories from fat | 253.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.11g | 43% | |
|---|---|---|---|
| Cholesterol | 98.94mg | 33% | |
| Sodium | 793.88mg | 33% | |
| Potassium | 618.85mg | 13% | |
| Total Carbs | 47.76g | 16% | |
| Sugars | 7.61g | 30% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 33.49g | 67% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 648.5mg | 65% | |
| Amount Per 100 g | |||
| Calories | 164.45 Kcal (689 kJ) | ||
| Calories from fat | 69.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 43% | |
|---|---|---|---|
| Cholesterol | 27.12mg | 33% | |
| Sodium | 217.64mg | 33% | |
| Potassium | 169.66mg | 13% | |
| Total Carbs | 13.09g | 16% | |
| Sugars | 2.09g | 30% | |
| Dietary Fiber | 1.23g | 18% | |
| Protein | 9.18g | 67% | |
| Vitamin C | 3mg | 18% | |
| Iron | 0.4mg | 7% | |
| Calcium | 177.8mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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