Veal Parmigiana With Vermicelli

• 1/2 c. grated Parmesan cheese
• 1/4 c. dry bread crumbs
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. pepper
• 6 veal cutlets, cut 1/4-inch thick, pounded thin
• 1/4 c. flour
• 2 eggs, slightly beaten
• 2 to 3 Tbsp. oil
• 1 (2.5 oz.) jar mushrooms, sliced and drained
• 1 (30 oz.) jar spaghetti sauce (your choice)
• 8 oz. uncooked vermicelli or spaghetti
• 1 to 2 Tbsp. butter or margarine
• 1/4 c. grated Parmesan cheese
• 1 c. shredded Mozzarella cheese

1. Preheat oven to 350u0b0.
2. In shallow dish, combine 1/2 cup Parmesan cheese, bread crumbs, oregano and pepper; mix well.
3. Coat each cutlet with flour; dip in eggs.
4. Coat with Parmesan cheese mixture.
5. Heat oil in large skillet over medium heat; cook cutlets about 6 to 7 minutes, until golden brown on both sides.
6. Remove from skillet.
7. Arrange cutlets in ungreased 13 x 9-inch baking dish.
8. Sprinkle with mushrooms.
9. Spoon spaghetti sauce over mushrooms.
10. Bake at 350u0b0 for 25 to 30 minutes or until bubbly.

parmesan cheese, bread crumbs, oregano, pepper, veal cutlets, flour, eggs, oil, mushrooms, vermicelli, butter, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083139 (may not work)