Quick Veal Parmigiana

• 2 Tbsp. butter
• 6 slices (1 lb.) veal steak (1/4-inch thick)
• 1 (10 1/2 oz.) can tomato puree
• 1 1/4 tsp. oregano
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 (6 oz.) pkg. cheese slices
• 1/4 c. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. butter, melted

1. Pound veal as thin as possible.
2. Brown in butter 5 to 7 minutes on each side.
3. Remove from skillet.
4. Combine tomato puree and seasonings in same skillet.
5. Cook 5 minutes, stirring until thoroughly heated.
6. Remove from heat; push sauce to side of skillet, topping with slices of cheese.
7. Cover with remaining sauce.
8. Blend bread crumbs, grated cheese and melted butter. Sprinkle over sauce.
9. Broil about 4-inches from heat for 3 to 5 minutes or until crumbs are lightly brown.
10. Serve immediately. Serves 6.

butter, veal, tomato puree, oregano, salt, pepper, cheese slices, bread crumbs, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774296 (may not work)