1 2/3 cups plus 2 tablespoons grated Parmesan cheese, divided
2/3 cup all-purpose flour
1/4 cup butter, melted
2 eggs, beaten
2 (15-ounce) cans tomato sauce
1/4 cup Burgundy or other dry red wine
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1/2 cup olive oil
3 cups (12 ounces) shredded mozzarella cheese
How to Make It
Trim fat from cutlets. Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut veal into serving-size pieces.
Combine 1 2/3 cups Parmesan cheese and flour in a shallow bowl. Dip cutlets in melted butter; dredge in cheese mixture. Cover and chill 30 minutes. Dip cutlets in egg; dredge again in remaining cheese mixture. Cover and chill 1 hour.
Combine tomato sauce and next 3 ingredients in a saucepan; cook, uncovered, over medium heat 5 minutes, stirring occasionally. Set aside.
Cook veal in hot oil in a large skillet 2 to 3 minutes on each side or until browned. Transfer veal to a lightly greased 13- x 9- x 2-inch baking dish. Pour tomato sauce mixture over veal. Sprinkle with remaining 2 tablespoons Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and top with mozzarella cheese; bake an additional 5 minutes or until cheese melts.