|
Veal Parmigiana (Kathi Hill)
Combine: 1/3 c. grated parmesan cheese; 2 T. cornflakes or dry bread crumbs.
Dip 1-1½ lb. veal cutlets into 1 slightly beaten egg, then crumb mix. Brown veal in 2 T. hot oil. Place veal in shallow 8" baking pan. Fry in skillet: 1 medium chopped onion. Stir in: ¼ t. salt; 1/8 t. pepper; 1/8 t. oregano leaves or Italian seasoning; 8 oz. tomato sauce. Add sauce to baking dish. Top with 1 c. Mozzarella cheese. Bake uncovered @ 375° for 30 minutes or until bubbly. |