Veal Parmigiana

• 4 to 6 veal cutlets, sliced thin, Italian-style
• salt and pepper
• flour
• 2 eggs beaten with 2 tablespoons cold water
• bread crumbs (Progresso Italian-style)
• salad oil
• 1/2 lb. Mozzarella cheese
• 8 oz. can tomato sauce
• 1/2 tsp. oregano (more to your taste)
• grated Parmesan cheese
• paprika

1. Pound the cutlets to tenderize, then sprinkle with salt and pepper.
2. Dip in flour, then pat off excess.
3. Dip first in beaten eggs, coating thoroughly then in bread crumbs.
4. Pat crumbs well into cutlets.
5. Chill coated cutlets for an hour or so if possible. The chilling will help the crumb coating adhere to the meat. In an electric skillet heated to 300u0b0, pour salad oil to a depth of 1/4 inch.
6. Saute cutlets until light brown.
7. Then place them in a greased shallow casserole.
8. Place sliced Mozzarella cheese over the cutlets.
9. In a small saucepan, combine tomato sauce and oregano. Bring to a boil and pour over cutlets.
10. Sprinkle heavily with grated cheese, then with paprika and salad oil.
11. Bake at 350u0b0 for 20 to 25 minutes or until Parmesan browns.

veal cutlets, salt, flour, eggs, bread crumbs, salad oil, mozzarella cheese, tomato sauce, oregano, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227105 (may not work)