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Classic Veal Parmesan

Ingredients

• 1/2 cup plus 2 tablespoons olive oil
• 2 cups finely chopped onions
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped garlic
• 1 cup dry red or white wine
• 2 (28-ounce) cans peeled, seeded and chopped tomatoes
• 1 (6-ounce) can tomato paste
• 2 cups water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons chiffonade of fresh basil
• 4 double-cut loin veal chops, bone-in, butterflied and pound out 1/4-inch thick
• 1 cup all-purpose flour
• Emeril's Original Essence
• 2 eggs, beaten with 2 tablespoons milk
• 2 cups fine dried breadcrumbs
• 1 pound fresh fettuccine
• Mornay Sauce
• 2 ounces Parmigiano-Reggiano cheese, grated

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