Veal Parmigiana

• 2 c. bottled or homemade marinara sauce
• 1 c. plain dried bread crumbs
• 1/2 tsp. salt
• .13 tsp. ground black pepper
• 1 large egg
• 2 tbsp. water
• 6 veal cutlets
• 3 tbsp. butter or margarine
• 1/4 c. freshly grated Parmesan cheese
• 4 oz. part-skim mozzarella cheese

1. Prepare Marinara Sauce, if using.
2. On waxed paper, combine bread crumbs, salt, and pepper.
3. In pie plate, beat egg and water.
4. Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice.
5. In 12-inch skillet, melt butter over medium heat.
6. Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned.
7. Return cutlets to skillet.
8. Spoon sauce evenly over cutlets.
9. Sprinkle with Parmesan and top with mozzarella.
10. Reduce heat to low; cover and cook just until cheese has melted, about 5 minutes.
11. Makes 6 main-dish servings.
12. Chicken Parmigiana: Substitute 1 1/2 pounds skinless, boneless chicken breast halves for veal and prepare as directed above.
13. Nutritional information is based on one serving.

bread crumbs, salt, ground black pepper, egg, water, veal cutlets, butter, freshly grated parmesan cheese, mozzarella cheese

Taken from www.delish.com/recipefinder/veal-parmigiana (may not work)