Veal Parmigiana

• 2 lb. veal cutlets
• 2 eggs
• 1 tsp. salt
• dash of pepper
• 3/4 c. dry bread crumbs
• 1/2 c. olive or salad oil
• 2 (8 oz.) cans tomato sauce
• 1/4 tsp. basil
• 1/4 tsp. Worcestershire sauce
• 1/8 tsp. garlic salt
• 1 Tbsp. butter or margarine
• 1/4 c. Parmesan cheese
• 1/2 lb. Mozzarella cheese, sliced

1. Dip cutlets in mixture of beaten eggs, salt and pepper.
2. Pat coating of crumbs over meat surface.
3. Heat oil in large skillet; brown veal on both sides.
4. Place meat in large baking dish. Combine and heat remaining ingredients except cheeses for 10 minutes.
5. Pour over veal, sprinkle with Parmesan cheese and cover tightly.
6. Bake 30 minutes at 350u0b0.
7. Remove cover, place slice of Mozzarella cheese over each cutlet and bake 10 to 15 minutes longer.
8. Serves 4 to 6.

veal cutlets, eggs, salt, pepper, bread crumbs, olive, tomato sauce, basil, worcestershire sauce, garlic salt, butter, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050650 (may not work)