Veal Parmigiana

• 4 veal snitzels
• 1 cup flour plain
• 2 eggs
• 1 cup breadcrumbs
• 1 cup olive oil
• 30 grams butter
• 250 grams cheese grated
• 60 grams Parmesan cheese
• 1 tablespoon olive oil
• 1 onions medium
• 2 teaspoons garlic crushed
• 1 tablespoon tomato paste
• 450 grams whole peeled tomatoes
• 1 cup white wine
• 1 cup chicken stock
• 1 teaspoon sugar caster
• 1 tablespoon basil chopped

1. Pound veal steaks thin, coat lightly in flour, dip in egg and press into breadcrumbs to coat evenly. Refrigerate while preparing sauce.
2. Sauce:In a pan, saute the diced onion and garlic in olive oil until tender . Add the white wine, stock, sugar, tomatoes and tomato paste. Stir in the seasoning and simmer gently for 1/2 hour or until sauce is thick.
3. Heat oil and butter in a pan and gently cook the crumbed steaks on each side until golden, about 3 minutes each side. Remove from pan and place in an ovenproof dish. Top with grated cheese, tomato sauce and sprinkle evenly with grated parmesan. Bake in a moderate oven, uncovered, for 15 minutes or until cheese is golden brown.

veal snitzels, flour plain, eggs, breadcrumbs, olive oil, butter, parmesan cheese, olive oil, onions, garlic, tomato paste, tomatoes, white wine, chicken stock, sugar caster, basil

Taken from www.yummly.com/recipe/Veal-Parmigiana-1676619 (may not work)