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This recipe is for one serving. Increase ingredients accordingly.
Veal Cutlet
1 egg
Flour
Cracker crumbs
3 Tbsp olive oil
Slice of Monterey Jack cheese
1/3 cup white wine
½ cup broth
1 cup spaghetti sauce
3 Tbsp Parmesan cheese
Sprinkle of parsley
Pound down a veal cutlet without breaking the meat. Beat egg. Flour cutlet and dip in egg batter. Cover with cracker crumbs.
Saute cutlet in oil on high. Remove when browned on both sides. Reduce heat to low and pour off ALL excess oil. Top the cutlet with a slice of Monterey Jack cheese. Cover the cutlet and cheese with the white wine and broth. Then pour the spaghetti sauce on top. Stir the liquid to prevent sticking.
Simmer until liquid is thick.
Serve immediately. Sprinkle with Parmesan cheese.
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