Combine the first 8 ingredients together in pot. Bring sauce
to boil, lower heat and simmer for 20 minutes. Dip each veal
cutlet in eggs and bread with bread crumbs. Set aside onto a sheet
of wax paper. Sprinkle each cutlet with garlic powder, salt, and pepper.
bottom of a 10 inch frying pan with olive oil. Brown each
cutlet in open pan and sprinkle with Marsala wine.
Transfer to a baking dish. Place
Mozzarella cheese on each cutlet and cover with sauce. Bake at
400° F. until the cheese starts to melt. Remove and serve with hot cooked pasta and the hot simmered sauce mixture.
Calories per serving: 664
Fat per serving: 21.0
Printer-Friendly Copy of this Recipe
More Veal Recipes
Slow Cooker Osso Buco, Braised Veal Shanks
Veal Cutlets with Stuffing
Veal Rolls Stuffed with Spinach and Cheese
Beef and Lamb Recipe Index