Veal, Italian Style

• 4 (1/4 in.-thick) veal cutlets
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 egg
• 2 Tbsp. milk
• 2/3 c. fine, dry breadcrumbs
• 1/2 tsp. paprika
• 2 Tbsp. olive oil
• Italian tomato sauce
• 3/4 c. shredded Mozzarella cheese
• 1 Tbsp. grated Parmesan cheese
• 2 tsp. chopped fresh parsley

1. Remove and discard any excess fat from cutlets.
2. Place cutlets on waxed paper, and flatten to 1/8 inch thickness with a meat mallet or rolling pin.
3. Combine flour, salt and pepper; stir well. Combine egg and milk, beating well.
4. Combine breadcrumbs and paprika, stirring well.
5. Dredge cutlets in flour mixture; then dip in egg mixture, and thorougly coat with beadcrumb mixture.
6. Pour oil into a 12x8x2 inch baking dish; arrange cutlets in dish. Cover with waxed paper and microwave at Medium (50% power) for 14 to 16 minutes or until done.
7. Spoon Italian tomato sauce over cutlets; sprinkle with Mozzarella cheese, and top with Parmesan. Microwave, uncovered, at High for 3 to 4 minutes or until sauce thickens.
8. Yield about 1 cup.

veal cutlets, allpurpose, salt, pepper, egg, milk, breadcrumbs, paprika, olive oil, italian tomato sauce, mozzarella cheese, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005347 (may not work)