Veal Parmigina

  • 2 lb Veal Cutlets
  • 1 beaten egg
  • ¾ cup breadcrumbs
  • 1/3 cup Parmesan Cheese, grated
  • to taste: salt and pepper
  • dash of oregano
  • olive oil
  • 1 can (8oz) Tomato Sauce
  • 1/3 cup Asiago Cheese, grated
  • 8 slices Mozzarella Cheese

Dip veal in beaten egg.

Combine breadcrumbs, grated Parmesan cheese, salt, pepper and oregano.

Coat veal with mixture.

Sauté veal slices in oil until brown.

Place veal in shallow baking dish.

Pour tomato sauce over veal cutlets and sprinkle with the grated Asiago cheese.

Top with the mozzarella cheese.

Bake at 375°F (191°C) for approximately 20 minutes.