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...
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Grater
- Whisk
- Spatula
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
- pepper
- 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
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