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These tender fried veal cutlets are crunchy on the outside and soft on the inside. The tomato sauce and extra baking time makes these even softer and gives them a deeper flavor. (However, if you’re short on time, feel free to serve the fried veal cutlets without the extra baking – they are amazing just like that too!)
1 and 1/2 pounds boneless veal cutlets
2 eggs, beaten
oil, for frying
1 onion, diced
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
8 ounces Tuscanini Tomato Sauce
1/4 cup red wine, such as Alfasi Cabernet Sauvignon
1/2 teaspoon oregano
1/2 teaspoon Gefen Basil
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Dip veal cutlets in eggs and coat with bread crumbs. Deep fry and drain well.
Place cutlets in baking pan. Combine ingredients for sauce and pour over cutlets.
Bake at 350 degrees Fahrenheit for 45 minutes or until tender.
Photography by Tamara Friedman
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Can you prepare this in advance and freeze it?
Yes