Veal Parmigiana | RICARDO

Ingredients

• 1 onion, finely chopped
• 6 tbsp (90 ml) olive oil
• 1/4 cup (60 ml) red wine
• 1 can (28 oz/796 ml) plum tomatoes, crushed with your hands
• ½ cup (75 g) unbleached all-purpose flour
• 2 eggs
• 1 cup (80 g) panko breadcrumbs
• 4 large veal cutlets
• 3 tbsp butter
• 12 fresh basil leaves
• 2 cups (200 g) grated mozzarella