Veal Parmigiana
In a saucepan, soften the onion in the oil. Add the wine and reduce by half. Crush the tomatoes with your hands. Add to the onion and simmer for 15 to 20 minutes or until the sauce thickens. Season w
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Ingredients
- 1 onion, finely chopped
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) red wine
- 1 can 796 ml plum tomatoes
- Flour
- 4 large veal cutlets
- 3 tablespoons (45 ml) butter
- 12 leaves fresh basil
- 200g bocconcini cheese, sliced
- Salt
- pepper
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