Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Veal cutlets, 3oz. each
1 ts Salt
1/4 ts Pepper
1/3 c Flour
2 lg Eggs
2 tb Water
1 c Dried bread crumbs, fresh
1 ts Oregano, dried
1/3 c Olive oil
2 c Tomato sauce
8 sl Mozzarella cheese, thin
1/2 c Parmesan cheese, grated

1. Preheat oven to 350F. Pound veal cutlets between two sheets of
waxed paper until flattened to 1/4" thickness. Season with 1/2ts salt
and 1/4 ts pepper. 2. Spread flour on a plate. In a wide shallow
bowl, beat eggs and water until well blended. On another plate mix
bread crumbs with oregano and remaining 1/2 ts salt and 1/4 ts
pepper. Dredge veal in flour. Dip in egg mixture and coat with
seasoned bread crumbs. Pat crumbs gently to help them adhere. 3. In a
large skillet, heat 2 tb olive oil over medium-high heat. Add as many
cutlets as will fit in pan without crowding and cook, turning once, 4
minutes, or until browned on both sides. Remove to a 13 x 11 inch
baking dish. Repeat with remaining cutlets, adding more oil as
needed. 4. Spoon 2 or 3 tb tomato sauce over each cutlet. Top each
with a slice of mozzarella and 1 tb Parmesan cheese. Bake for 20
minutes approx. until veal is tender.
From: Sandee Eveland Date: 06-19-95 (160) Fido:
Recipes

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