Veal Parmigiano
1 kg veal fillets
3 tablespoons onion juice
1 tablespoon crushed garlic
1 cup fresh tomato juice
1 tablespoon tomato paste
2 eggs beaten with a dash of milk
200 gm shaved Parmesan slices
Breadcrumbs for coating
Salt + pepper + fresh or dried basil + 1 teaspoon mustard
Oil for frying
Method:
Season onion juice with salt, pepper and mustard.
Mix well and marinate veal fillets for at least two hours.
In a small cooking pan, heat some oil.
Gently fry garlic only until its color changes.
Add tomato juice and paste. Season to taste, adding basil.
Cover and simmer over low heat until sauce thickens.
Remove fillets from marinade.
Coat with beaten eggs, then with breadcrumbs.
Fry to golden in hot oil, turning each fillet only once.
Remove on absorbent paper.
Place in an ovenproof dish, in one layer.
Pour sauce on top, then put Parmesan slices on top of each fillet.
Bake in a moderate preheated oven until cheese is melted.
Serve with buttered pasta and a green salad.
