• 6 veal cutlets, pounded very thin
• 2 Large eggs, beaten
• 1 c. seasoned bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 (8 ounce.) can tomato sauce
• 6 slices Mozzarella cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Extra virgin olive oil
• Parmesan cheese

Directions

1. Beat Large eggs, add in salt and pepper. Combine 1/4 c. grated Parmesan cheese with bread crumbs. Dip cutlets in beaten Large eggs, then in cheese-bread crumb mix. Heat extra virgin olive oil in skillet and saute/fry the cutlets till they are golden. Place cutlets in a shallow baking pan, pour tomato sauce over them. Top each cutlet with a thin slice of Mozzarella cheese and sprinkle with Parmesan cheese.
2. Bake at 350 degrees for 15 min or possibly till cheese melts and browns. Serves 6. Substitute eggplant cut into 1/2 inch slices for the veal.