Recipes » Campana Sauces

Ingredients

• 6 Veal or Chicken cutlets
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon Campana’s Italian Mustard Mustard
• 2 Tablespoons Parmesan cheese
• 1 cup flour
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 2 eggs
• 1 bay leaf
• 1 cup bread crumbs
• 2 Tablespoons parsley
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 Celery stalk
• 5 small sliced onions
• 1 clove
• 1 cup light cream
• 2 Tablespoons minced garlic
• 1 Tablespoon parsley flakes
• 1/4 teaspoon baking soda
• 1/4 cup olive oil