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