Veal Parmigiana

• 1 qt. dry bread crumbs
• 1 cup KRAFT 100% Shredded Parmesan Cheese
• 4 tsp. dried oregano leaves
• 4 tsp. garlic powder
• 24 each veal cutlets, pounded to 1/4-inch thickness
• 1-1/2 cups flour
• 8 each eggs, lightly beaten
• 1 cup oil
• 1 qt. tomato-basil sauce
• 1 qt. shredded mozzarella cheese
• 1-1/2 cups shredded Asiago cheese

1. Mix bread crumbs, Parmesan cheese, oregano and garlic powder; set aside.
2. Dredge veal in flour.
3. Dip in eggs, then into crumb mixture, turning over to evenly coat both sides.
4. Heat oil in large saute pan on medium-high heat.
5. Add veal; cook 1 to 2 minutes on each side or until golden brown on both sides.
6. (Or, cook on flat-top grill set at 350F.)
7. Transfer veal to full hotel pans (or 1 hotel pan for trial recipe); cover with tomato-basil sauce.
8. Bake in preheated 325F-convection oven 8 to 10 minutes or until veal is cooked through (internal temperature of 160F).
9. Sprinkle with combined remaining cheeses.
10. Bake an additional 2 to 3 minutes or until cheeses are melted.

bread crumbs, parmesan cheese, oregano, garlic powder, veal cutlets, flour, eggs, oil, tomatobasil sauce, mozzarella cheese, cheese

Taken from www.kraftrecipes.com/recipes/-2736.aspx (may not work)