Veal Parmigiana

• 1 qt. dry bread crumbs
• 1 cup Kraft Shredded Parmesan
• 1 Tbsp. dried oregano leaves
• 1 Tbsp. garlic powder
• 24 each veal for scaloppini (4 oz./125 g each)
• 1-1/2 cups flour
• 8 each eggs, beaten
• 1 cup oil
• 1 can tomato-basil pasta sauce
• 1-1/2 cups Kraft Shredded Asiago
• 1 qt. Delissio Italian Mozzarella Block, shredded

1. Mix bread crumbs, Parmesan cheese, oregano and garlic in shallow pan.
2. Dredge meat lightly in flour, shaking off excess flour.
3. Dip in egg, then in bread crumb mixture, turning to evenly coat both sides of each veal piece.
4. Heat oil in large skillet or on flat top on medium heat.
5. Add meat, in batches; cook 1 to 2 min.
6. on each side or until lightly browned on both sides.
7. Transfer meat to full-hotel pan (or half-hotel pan for trial recipe).
8. Top with sauce and cheeses.
9. Bake in 375F-standard oven 10 to 15 min.
10. or until meat is done (160F) and cheese is melted.

bread crumbs, parmesan, oregano, garlic powder, veal for, flour, eggs, oil, tomatobasil pasta sauce, italian mozzarella

Taken from www.kraftrecipes.com/recipes/veal-parmigiana-93757.aspx (may not work)