Veal Parmigiana

• 1/2 c. onion, chopped
• 1 clove garlic, chopped
• 1/2 c. oil, divided (save some for veal)
• 1 can Italian tomatoes
• 1 (6 oz.) can tomato paste
• 3/4 tsp. salt
• 2 tsp. basil
• 2 tsp. oregano
• 1 lb. thin veal
• 2 eggs, beaten
• 1/2 c. bread crumbs
• 4 oz. Mozzarella cheese, grated
• 1/4 c. Parmesan cheese

1. Saute onion and garlic in 2 tablespoons oil until tender; stir in tomatoes, tomato paste, salt, basil and oregano.
2. Simmer, uncovered, stirring often for 45 minutes, until thickened.
3. Dip veal in egg, then in crumbs and fry in oil until golden.
4. Drain on paper towels.
5. Layer 1/2 of tomato sauce, then veal and then rest of sauce and Mozzarella cheese in 12-inch baking dish.
6. Bake at 400u0b0 for 10 minutes.
7. Sprinkle with Parmesan cheese.

onion, clove garlic, oil, italian tomatoes, tomato paste, salt, basil, oregano, thin veal, eggs, bread crumbs, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765963 (may not work)