Veal Cutlet Alla Parmigiana
sliced 1/4-inch thick
all purpose flour
olive or vegetable oil
butter or margarine
Franceso Rinaldi Tomato & Basil Pasta Sauce
Preheat oven to 350°F
In pie pan or shallow dish, combine breadcrumbs, ¼ cup Parmesan cheese, parsley, Italian seasoning and pepper; set aside.
Cut veal into cutlets and pound slightly. Coat each cutlet with flour; dip in beaten eggs and coat with breadcrumb/cheese mixture.
In large skillet, heat oil and butter over medium heat. Fry cutlets until golden brown, about 6-7 minutes. Remove from skillet.
Spread ½ cup pasta sauce in bottom of ungreased 13 x 9-inch (3 quart) baking dish. Arrange veal over sauce and spoon additional sauce over. Sprinkle with remaining Parmesan cheese.
Bake for 15-20 minutes. Remove from oven and top with sliced mozzarella cheese. Return to oven and bake an additional 5 minutes. Serve immediately.