Classic Veal Parmigiana

Ingredients

• 0.3 cup butter melted
• 30 ounce tomato sauce canned
• 2  eggs beaten
• 0.7 cup flour all-purpose
• 1 teaspoon penzey's southwest seasoning dried italian
• 0.5 cup olive oil 
• 1.7 cups parmesan cheese divided grated
• 0.5 teaspoon pepper 
• 12 ounces mozzarella cheese shredded
• 2 pounds veal cutlets 
• 0.3 cup burgundy dry red

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• baking pan
• rolling pin
• meat tenderizer

Directions

1. Trim fat from cutlets.
2. Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
3. Cut veal into serving-size pieces.
4. Combine 1 2/3 cups Parmesan cheese and flour in a shallow bowl. Dip cutlets in melted butter; dredge in cheese mixture. Cover and chill 30 minutes. Dip cutlets in egg; dredge again in remaining cheese mixture. Cover and chill 1 hour.
5. Combine tomato sauce and next 3 ingredients in a saucepan; cook, uncovered, over medium heat 5 minutes, stirring occasionally. Set aside.
6. Cook veal in hot oil in a large skillet 2 to 3 minutes on each side or until browned.
7. Transfer veal to a lightly greased 13- x 9- x 2-inch baking dish.
8. Pour tomato sauce mixture over veal.
9. Sprinkle with remaining 2 tablespoons Parmesan cheese. Cover and bake at 350 for 30 minutes. Uncover and top with mozzarella cheese; bake an additional 5 minutes or until cheese melts.