Veal Parmigiano

• 1 lb. veal cutlets, thinly sliced
• salt and pepper
• 1 egg, slightly beaten
• 1 Tbsp. water
• 1/2 c. fine, dry bread crumbs
• 3 Tbsp. shortening
• 1 (10 3/4 oz.) can tomato soup
• 1/4 c. water
• 1/4 c. minced onion
• 1 small garlic clove, minced or 1 Tbsp. garlic powder
• dash of ground thyme
• 4 slices (4 oz.) Mozzarella cheese
• 1/4 c. grated Parmesan cheese

1. Pound veal until very tender.
2. Season with salt and pepper. Beat egg and 1 tablespoon of water.
3. Dip meat in egg mixture, then in bread crumbs.
4. Brown in shortening.
5. Arrange veal in shallow baking dish.
6. Mix soup, water, onion, garlic and thyme.
7. Pour over veal.
8. Top with cheese.
9. Bake at 350u0b0 for 30 minutes.
10. Serves 4.

veal cutlets, salt, egg, water, bread crumbs, shortening, tomato soup, water, onion, garlic, thyme, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528085 (may not work)