Skillet Veal Parmigiano

• 3 tbsp (45 ml) olive oil or butter
• 6 frozen breaded veal patties
• 2 eggs, slightly beaten
• 1/2 cup (125 ml) parmesan cheese
• 1 20 oz (560 grm). can tomatoes, diced or mashed
• 1 8 oz (224 grm). can tomato sauce
• 1 tbsp (15 ml) instant onion
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) oregano
• 1/2 tsp (2 ml) basil
• 1/2 tsp (2 ml). salt
• 1/4 tsp (1 ml) pepper
• 1 6 oz (168 grm). pkg. mozzarella cheese
• 3 tbsp (45 ml) parmesan cheese

1. Heat oil in large skillet; dip veal patties in egg first, then in 1/2 cup (125 ml) parmesan cheese.
2. Brown patties in oil for about 3 minutes on each side, removing from pan as they brown.
3. Cut each oval patty in half.
4. Add tomatoes and tomato sauce to empty skillet.
5. Stir in onion and spices; cook uncovered, stirring often for 5 minutes.
6. Top each veal patty with a slice of mozzarella cheese, dividing evenly.
7. Arrange veal, cheese side up, slightly overlapping in the sauce in skillet.
8. Sprinkle with the additional 3 tbsp (45 ml) parmesan cheese.
9. Cover; cook over medium heat until cheese is melted.
10. Serve.

olive oil, veal patties, eggs, parmesan cheese, tomatoes, tomato sauce, onion, sugar, oregano, basil, salt, pepper, mozzarella cheese, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000516 (may not work)