Veal Parmigiana(Serves 3 Or 4)

• about 1 c. flour
• 2 very well beaten eggs
• bread crumbs
• 1 1/2 lb. veal cutlets, cut about 1/4-inch thick
• Marinara sauce
• Mozzarella cheese
• Parmesan cheese

1. You will need a cake pan with about 1 cup of flour in it and a large 6 to 8-inch diameter flat bowl for the egg wash and another cake pan for the cup or so of bread crumbs that you will need for the veal cutlets.
2. Pound out the cutlets until they are thin and about 3 x 3-inch.
3. Dip the cutlets into the flour, then into the egg wash and then in the fresh bread crumbs.
4. Set aside for at least 15 minutes before cooking.
5. After the cutlets have been standing for at least 15 minutes, saute them in olive oil until golden brown.
6. Cover with a Marinara sauce, a slice of Mozzarella cheese and sprinkle with Parmesan cheese.
7. Bake for 10 minutes at 325u0b0 or until golden brown.
8. Serve with linguini.

flour, eggs, bread crumbs, veal cutlets, sauce, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782945 (may not work)