Ingredients
2-4 Tblsp Extra virgin olive oil
4 Frozen beaded veal patties
1/2 cup Red wine, preferably Marsala
1 jar Bertolli Roasted Red Pepper tomato sauce
4 Slices Provolone cheese
Parmesan cheese - grated
Baby Bella Mushrooms (optional)
Preparation
Heat the Extra virgin olive oil in a heavy pan on the stove top at medium high heat. Sear the defrosted veal patties about 2-3 minutes per side. Remove the veal patties and pour the wine into the pan, scrapping up any of the breading from the from the bottom of the pan. Turn off the heat and return the veal patties to the pan with the reduced wine. Place a slice of provolone cheese on top of each pattie. Spoon the tomato sauce over each slice of cheese until covered. If you want the mushrooms, place them in the pan around the veal patties. Top with grated Parmesan cheese and place in the preheated 400 degree oven for 10-15 minutes (until the Parmesan cheese is beginning to brown). Remove from oven and let stand for 1-2 minutes before serving.
