Veal Parmesan

INGREDIENTS NEEDED FOR DISH:

Veil Cutlet                                                                 Fresh Basil

1 ½ Cup Flour                                                           Garlic Salt

2 Eggs                                                                        4 Cloves Fresh Garlic

1 Cup Bread Crumbs                                               2 Tbs Dried Basil                                                   

½ Cup Fresh Grated Parmesan                              2 Slices Provolone Cheese                                          

3 Tbs Garlic Salt                                                       2 Tbs Dried Mexican Oregano             

2 Tsp Red Pepper Flakes                                         6 Oz Can Tomato Paste         

2 Cups Olive Oil                                                        8 Oz Can Tomato Sauce              

14.5 Oz Can Crushed Tomatoes                             Linguini      

EQUIPMENT NEEDED FOR DISH:

Pot for boiling noodles, saucepan, plastic wrap, meat tenderizer, 3 bowls for dredging, colander, tongs, and rubber spatula.

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Fill pot with hot water and place over heat to boil.  Preheat oven to 400 degrees.  In a saucepan add the crushed tomatoes, tomato sauce, red pepper flakes, garlic salt, fresh chopped garlic, dried basil, dried oregano, and tomato paste and heat stirring occasionally.  Pound veal until evenly thick and season with salt, pepper, and garlic salt.  Take 3 bowls and fill one with seasoned flour, one with beaten egg wash (2 eggs and a little water), and the third bowl with seasoned bread crumbs, dried basil, and freshly grated parmesan.  Heat some olive oil in a skillet.  Once water boils in pot add a good amount of salt and add pasta to cook.  Dredge the veal in flour, then egg wash, then seasoned bread crumbs.  Once olive oil is heated place the veal in the skillet to pan fry.  Once browned, take veal out and place on a paper towel to drain.  Once oven is preheated place veal on baking sheet and ladle over a little of the pasta sauce then 2 slices of provolone and put in oven until cheese is melted.  Once pasta is cooked, drain and colander and toss with a little of the sauce and freshly grated parmesan cheese.  Serve with veal over the pasta topped with fresh chiffonade basil and freshly grated parmesan cheese.