Veal Cutlets Parmigiana, Pancetta and Tomato Confit Sauce | Quebec veal
Preheat oven to 190°C (375°F). On a cookie sheet covered with parchment paper, place the tomato quarters, onion and garlic. Sprinkle with olive oil. Add salt and pepper. Cook in the oven for 30 to...
Ingredients
- 4 Quebec Veal cutlets
- 8 Italian tomatoes cut in quarters
- 1 onion cut in pieces
- 1 small garlic clove sliced
- 15 ml (1 tbsp) olive oil
- Salt and pepper to taste
- 125 ml (1/2 cup) diced pancetta
- 80 ml (1/3 cup) flour
- 2 eggs
- 180 ml (3/4 cup) natural breadcrumbs
- 15 ml (1 tbsp) butter
- 4 large basil leaves
- 180 ml (3/4 cup) grated mozzarella
More Like This
Veal Cutlets Parmigiana | Quebec veal
veauduquebec.com
Bacon-Wrapped Veal Cutlets Stuffed with Tomatoes, Arugula and Cheese | Quebec veal
veauduquebec.com
Viennese-Style Veal Cutlets | Quebec veal
veauduquebec.com
Parmesan-Crusted Veal Cutlet Burger | Quebec veal
veauduquebec.com
Veal Cutlets Piccata | Quebec veal
veauduquebec.com
Veal Cutlets with Oranges and Triple Sec Sauce | Quebec veal
veauduquebec.com
Veal Cutlets Stuffed with Goat Cheese and Maple-Flavoured Pears | Quebec veal
veauduquebec.com
Veal Parmigiana Recipe - Adams Fairacre Farms
adamsfarms.com