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A delicious gourmet entree. This recipe makes a huge amount; feel free to scale it down.
60 veal cutlets (15 pounds)
5 tablespoons Gefen Onion Powder
1 and 1/4 teaspoons pepper
15 cups flour
15 eggs, beaten
30 cups Gefen Bread Crumbs
oil, for frying
15 onions, minced
15 cloves garlic, crushed
7 and 1/4 cartons (128 ounces) Tuscanini Tomato Sauce
4 cups Alfasi Cabernet Sauvignon or other red wine
3 tablespoons oregano
3 tablespoons Gefen Basil
1 cup sugar
2 teaspoons salt
2 teaspoons pepper
Sprinkle pepper and onion powder over cutlets.
Coat veal cutlets with flour, eggs and crumbs.
Fry in half an inch of oil over medium heat until golden.
Transfer to roaster pans and bake at 350 degrees Fahrenheit for 30 minutes.
Sauté onions in oil until golden.
Add all ingredients for sauce and simmer for 10 minutes. Pour over cutlets and bake for additional 15 minutes.
Photography and Styling by Sarah Anteby
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