Veal Parmigiana

• 4 servings boneless veal steak, sliced 1/4-inch thick
• salt and pepper
• flour
• 1 egg
• 1 Tbsp. water
• fine dry bread crumbs
• equal parts olive oil and butter
• 1 (8 oz.) can tomato sauce
• 1/4 tsp. crumbled dried oregano
• 1/2 lb. Mozzarella cheese, thinly sliced
• 1/2 c. grated Parmesan cheese
• paprika

1. Season veal with salt and pepper; dust with flour and shake off excess.
2. Beat egg with water.
3. Dip meat into egg mixture, then into bread crumbs.
4. Place in a single layer on a platter and chill in refrigerator for 1 1/2 to 2 hours.
5. Quickly brown veal (about 1 to 2 minutes each side) in a generous amount of hot melted butter and oil in a frying pan.
6. Place browned meat in a single layer in a greased shallow baking pan.

veal steak, salt, flour, egg, water, bread crumbs, olive oil, tomato sauce, oregano, mozzarella cheese, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028663 (may not work)