Veal-Chicken Parmesan

• 4 (4 oz.) veal cutlets
• 4 oz. dry bread crumbs (approximately 1 c.)
• 1 tsp. garlic powder
• 1 oz. Parmesan cheese (approximately 2 Tbsp.)
• salt and pepper to taste
• 1/2 tsp. m.s.g. (can be omitted)
• 2 eggs, beaten
• 4 oz. butter (1 stick)
• 12 oz. tomato sauce
• 1 tsp. sweet basil
• 6 oz. Mozzarella cheese, shredded
• 4 Tbsp. sherry

1. Combine bread crumbs, garlic powder, Parmesan cheese, salt, pepper and m.s.g.
2. Pound veal-chicken to 1/4-inch or less in thickness.
3. Dip cutlets in beaten eggs and pat lightly in bread crumb mixture.
4. Fry in butter until brown.
5. Remove veal-chicken from pan.
6. Combine tomato sauce, sweet basil and sherry in frying pan.
7. Place veal-chicken into sauce.
8. Let come to a boil, then lower heat and simmer for 20 minutes in a covered pan.
9. Place Mozzarella cheese on cutlets and cover for 10 minutes until cheese is melted.

veal cutlets, bread crumbs, garlic powder, parmesan cheese, salt, eggs, butter, tomato sauce, sweet basil, mozzarella cheese, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713294 (may not work)