ENTREE - Veal Parmigiana

By RHagan

Ingredients

• FIRST
• 1 6 oz can tomato paste
• 1 can water
• 1/2 tsp italian seasoning
• 1/4 tsp oregano leaves
• 1/8 tsp garlic powder
• 1 tsp season all
• 1 tbsp brown sugar
• 1 tsp worcestershire sauce
• 1 tbsp butter
• SECOND
• 2 lbs veal cutlets
• 1 tsp season all
• 1/4 tsp black pepper
• 2 eggs
• 1 c fine dry bread crumbs
• 1/2 c olive oil
• 1/4 c grated parmesan cheese
• 1/2 lb mozzarella cheese

Preparation

Step 1

FIRST
Mix all ingredients together. Cook until thickened, stirring constantly. Set aside.

SECOND
Have cutlets sliced 1/2 inch thick and cut into serving size pieces or leave whole. Add season all and pepper to eggs; beat lightly. Dip cutlets into egg mixture, then into bread crumbs. Brown on both sides in hot oil. Place cutlets in 8 x 13 inch baking dish. Pour sauce over meat and sprinkle with parmesan cheese. Cover, using aluminum foil if necessary and bake in 350° oven for 30 minutes or until tender. Remove cover and top with slices of mozzarella cheese. Continue baking until cheese melts.