Veal Parmagia

By Gloleigh

Ingredients

• 2 * 15 OZ CAN tomato sauce
• 1 tablespoon MELTED butter or margarine
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire sauce
• 2 1/2 teaspoons * SEASON-ALL
• 1 teaspoon * DRIED WHOLE OREGANO
• 1 teaspoon * DRIES WHOLE BASIL
• 1/4 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 eggs
• 2 pounds CUT SERVING SIZE PCS * VEAL CUTLETS
• 4 cups SOFT * BREADCRUMBS
• 1/2 cup olive oil
• 1/4 cup GRATED Parmesan cheese
• 1 8 oz. package SLICED mozzarella cheese

Preparation

Step 1

COMBINE TOMATO SAUCE, BUTTER, SUGAR, WORCESTERSHIRE, 1 1/2 TSPS SEASON-ALL,
OREGANO, BASIL, GARLIC POWDER, AND 1/4 TSP PEPPER IN A SAUCEPAN; COOK OVER MEDIUM HEAT,
STIRRING OCCASIONALLY, ABOUT 5 MINUTES. SET ASIDE. COMBINE EGGS, REMAINING SEASON-ALL,
AND PEPPER; BEAT WELL. DIP CUTLETS INTO EGG MIXTURE, AND DREDGE IN BREADCRUMBS.
SAUTE' CUTLETS IN OLIVE OIL 4 TO 5 MINUTES OR UNTIL BROWN.
PLACE CUTLETS IN A LIGHTLY GREASED 13- X 9- X 2-INCH BAKING DISH.
POUR SAUCE OVER VEAL, AND SPRINKLE WITH PARMESAN CHEESE.
COVER AND BAKE AT 350 DEGREES FOR 30 MINUTES.
UNCOVER AND TOP WITH MOZZARELLA CHEESE; BAKE 5 MINUTES OR UNTIL CHEESE MELTS.