Veal Parmesan

• 1/2 c. breadcrumbs
• 1/2 c. grated Parmesan cheese
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 lb. veal cutlet, cut 1/2 inch thick
• 2 eggs, beaten
• 3/4 c. olive oil
• 1 c. white wine

1. Combine breadcrumbs, cheese, oregano, salt and pepper on waxed paper; set aside. Wipe veal with damp paper towels.
2. Cut into serving size pieces.
3. Pound very thin, using mallet or edge of plate.
4. Dip veal into beaten eggs, then into crumb mixture, coating well on both sides.
5. Slowly heat oil in large skillet. Saute cutlets, a few at a time, until golden brown, about three minutes on each side.
6. Remove to heated platter; keep warm.
7. Drain fat from skillet.
8. Stir in wine and bring to boiling, stirring to dissolve browned bits in pan; pour over veal.

breadcrumbs, parmesan cheese, oregano, salt, pepper, veal cutlet, eggs, olive oil, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693530 (may not work)