Veal Parmesan

• 1 - 1 1/2 lb veal cutlet
• 1/2 loaf French bread (whatever you don't use, use for meatloaf the next day)
• 1/4 cup parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 2 tablespoons milk or 2 tablespoons heavy cream
• 1/2 olive oil
• 1/4 cup parmesan cheese or 1/4 cup mozzarella cheese
• 1 (26 ounce) jar spaghetti sauce (I use Ragu Parmesan and Romano)
• 1 (4 ounce) can tomato sauce
• 1 teaspoon italian seasoning
• 1 bay leaf
• 8 ounces thin spaghetti, cooked

1. Toast French Bread in the oven or toaster oven until light brown.
2. Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
3. In separate bowl combine egg and milk; mix well.
4. Dredge veal in egg mixture and then in breading.
5. Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
6. Let drain on paper towels until all the veal is cooked.
7. Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat.
8. Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
9. Cook spaghetti as directed.

veal cutlet, bread, parmesan cheese, paprika, italian seasoning, salt, pepper, egg, milk, olive oil, parmesan cheese, tomato sauce, italian seasoning, bay leaf, thin spaghetti

Taken from www.food.com/recipe/veal-parmesan-104036 (may not work)