Veal Parmesan Casserole

• 6 oz. spaghetti
• 1 1/2 lb. boneless veal round or sirloin steak, cut in 6 serving pieces
• 1/4 c. all purpose flour
• 1/2 tsp. salt
• Dash of pepper
• 1 egg, beaten
• 2 Tbsp. milk
• 1/3 c. fine, dry bread crumbs
• 1/3 c. parmesan cheese, grated
• 3 Tbsp. cooking oil
• 1 large green pepper, finely chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2-15 oz. cans tomato sauce
• 1/4 c. water
• 1 tsp. dried basil, crushed
• 1 c. mozzarella cheese, shredded
• 1/4 c. parmesan, grated

1. Break spaghetti pieces in half.
2. Cook spaghetti according to package directions; drain and set aside.
3. Pound veal pieces to 1/4 inch thick.
4. In shallow dish combine flour, salt, and pepper.
5. In another dish combine egg and milk.tn a third dish mix bread crumbs and 1/3 cup parmesan cheese.
6. Coat veal with flour mixture; dip in egg mixture, then in crumbs.
7. In large skillet brown meat on both sides in hot oil, 2 or 3 pieces at a time; remove from heat, reserving drippings in skillet.

spaghetti, veal round, flour, salt, pepper, egg, milk, bread crumbs, parmesan cheese, cooking oil, green pepper, onion, garlic, tomato sauce, water, basil, mozzarella cheese, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129997 (may not work)