Veal Parmesan
2 eggs, beaten
1 cup grated Parmesan cheese
1 1/2 C Italian seasoned bread crumbs
3 cloves garlic, minced
6 veal cutlets
1 tablespoon olive oil
12 ounces tomato pasta sauce
6 slices mozzarella cheese
Preheat oven to 375
Pound cutlets to 1/4 inch thick. Pour beaten eggs into a shallow dish or bowl.
In another shallow dish or bowl, mix together the grated Parmesan cheese and
bread crumbs. Dip cutlets into beaten egg, then into bread crumb mixture to
coat.
In a large skillet, heat oil over medium high heat add minced garlic brown
lightly. Add coated cutlets and sauté for about 8 to 10 minutes each side, or
until cutlets are cooked through and juices run clear.
Pour some of the tomato sauce into a lightly greased 9x13 inch baking dish. Add
cutlets, pour the rest of the tomato sauce over cutlets, then place a slice of
mozzarella cheese over each cutlet, and bake in the preheated oven for 20
minutes or until cheese is completely melted.