Vitello alla Parmigiano -- Veal Cutlets Parmesan

• 2 lb. veal cutlets, pounded thin
• Flour
• Egg and milk wash
• Breadcrumbs, seasoned with
• Parmesan cheese, basil, parsley and garlic powder
• Olive oil
• 1/2 lb. mozzarella cheese, sliced
• 1 qt. tomato sauce
• Parmesan cheese

1. Have the cutlets cut fairly thin, or pound them thin yourself at home.
2. Pat dry with paper towels.
3. Dredge in flour, then dip in egg/milk wash, then in seasoned breadcrumbs.
4. Allow to dry.
5. When dry fry to a golden brown in the olive oil.
6. Drain on absorbent paper toweling.
7. Spread about 2-3 ounces of tomato sauce in the bottom of a baking pan.
8. Spread it evenly to coat the entire pan bottom.
9. Lay in the veal cutlets, side by side, touching slightly, but not overlapping.
10. Place a slice of mozzarella cheese on top of each veal cutlet.
11. Top with a tablespoon or so of tomato sauce.
12. Spread the sauce over the cheese.
13. Sprinkle with parmesan cheese.
14. Bake in a preheated 350F oven for about 15-20 minutes or until the mozzarella cheese is melted.

veal cutlets, flour, egg, breadcrumbs, parmesan cheese, olive oil, mozzarella cheese, tomato sauce, parmesan cheese

Taken from www.foodgeeks.com/recipes/18811 (may not work)