Veal Parmigiana

• 1/4 tsp. black pepper
• 2 cloves garlic, minced
• 1 1/2 tsp. oregano leaves
• 1/2 tsp. wine vinegar
• 1/2 c. extra virgin flavorful olive oil
• 1 lb. veal cutlets, cut in 6 pieces
• 4 egg whites, beaten
• 3/4 c. bread crumbs
• 1 medium onion, sliced
• 1 (28 oz.) can whole tomatoes, drained and chopped
• 1/4 c. sliced Mozzarella (2 oz.)
• 1/2 c. grated Parmesan cheese

1. Combine pepper, garlic, 1 teaspoon oregano, vinegar and 1 teaspoon oil.
2. Coat cutlets with mixture.
3. Dip cutlets in beaten egg whites.
4. Dip in bread crumbs in a second bowl and chill for 20 minutes.
5. Heat remaining oil in skillet and saute cutlets on both sides over moderate heat for 10 minutes in the frying pan with oil left in pan.
6. Add 1/2 teaspoon oregano and tomatoes and stir. Pour tomato onion sauce over cutlets.
7. Top with Mozzarella slices and grated Parmesan.
8. Bake at 350u0b0 for 30 minutes.

black pepper, garlic, oregano, wine vinegar, extra virgin flavorful olive oil, veal cutlets, egg whites, bread crumbs, onion, tomatoes, mozzarella, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890078 (may not work)