Veal Parmigiana

• 6 (1 1/2 lb.) veal cutlets
• 1 c. canned tomato sauce
• 1 onion, chopped
• 1/4 tsp. basil
• 1 egg
• 1 tsp. salt
• 1/4 tsp.pepper
• 1/3 c. dry bread crumbs
• 4 Tbsp. Parmesan cheese, grated
• 1 Tbsp. olive oil
• 3 thin slices Mozzarella cheese, cut in half

1. Pound the veal cutlets very thin.
2. Cook the tomato sauce, onion and basil over low heat for 15 minutes.
3. Taste for seasoning.
4. Beat the egg, salt and pepper together in a flat dish. Mix bread crumbs and cheese on a piece of wax paper.
5. Dip the veal cutlets first in the egg mixture and then in the cheese mixture.
6. Heat the olive oil in a skillet and brown the veal on both sides.
7. Transfer to a baking pan and cover with the tomato sauce and Mozzarella cheese.
8. Bake in a 375u0b0 oven 15 minutes. Serves 6.

veal cutlets, tomato sauce, onion, basil, egg, salt, tsppepper, bread crumbs, parmesan cheese, olive oil, thin slices mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234078 (may not work)