Veal Parmigiana

Ingredients

• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 (1/8-inch-thick) veal cutlets
• 1 cup fine dry breadcrumbs
• 1/4 cup plus 2 tablespoons olive oil
• 2 (8-ounce) cans tomato sauce
• 1 (8-ounce) package sliced mozzarella cheese

Preparation

1. Combine Parmesan cheese, eggs, salt, and pepper; beat well. Dip cutlets into egg mixture; dredge in breadcrumbs. Sauté cutlets in oil in a skillet over medium heat 4 minutes on each side or until browned.
2. Place cutlets in a well-greased 2-quart casserole. Pour tomato sauce over veal; top with mozzarella cheese. Bake at 350° for 15 minutes or until cheese melts.