Recipe Name Veal Parmesan Submitted by Guest Recipe Description From Emeril on Food network Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 pound veal 1 cup flour unbleached 1 cup Bread crumbs, dry 1 large eggs 1/2 cup skim milk 2 tablespoons unsalted butter, cold 3 tablespoons olive oil 1 slice raw bacon, cooked and drained of fat 1/2 cup, chopped Onion, chopped 1 tablespoon garlic minced 4 fliud ounces red wine 1 can (28 fl oz) tomatoes canned, diced 2 tablespoons tomato paste 4 tablespoons grated parmesan 4 ounces mozzarella cheese 1 tablespoon salt Steps Sequence Step 1 Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutle