Veal Cutlets Parmigiana

Never a bad meal at Helen’s!  This is one of her favorite stand-bys.

Ingredients:

• 1/3 c grated Parmesan cheese, plus 3 Tab – divided use
• 2 tsp dry breadcrumbs
• 3 tsp Parmesan cheese
• 4 veal cutlets, cut thin (about 1 1/2 lbs)
• 2 egg , slightly beaten with 2 Tab cold water
• 2 tsp oil
• 1/2 c chopped onion
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 (8 ounce) cans tomato sauce
• 1/2 lb mozzarella, Bel Paese or Port du Salut cheese

Directions:  

1. Mix breadcrumbs with 1/3 cup Parmesan.
2. Pound the cutlets with a meat tenderizer.
3. Sprinkle with salt and pepper.
4. Dip in flour and pat off excess.
5. Dip in beaten eggs, coating thoroughly.
6. then breadcrumbs.
7. Saute in hot oil until lightly brown on both sides.
8. Place in greased shallow  baking dish.
9. Slice the Mozzarella, or she=red the Bel Baese orPort du Salut.  (The Mozzarella will be stringy after cooking; the Bel Baese or Port jdu Salut merely soft.)
10. Place the cheese over the cutlets.
11. In a small pan combine the tomato sauce and oregano.
12. Bring to a boil and pour over the cutlets.
13. Sprinkle the cutlets heavily with grated Parmesan cheese then with paprika and salad oil.
14. Bake at 375* for 20 – 25 minutes, or until Parmesan cheese turns brown.

Serves:  4

Source: The Playboy Gourmet and Helen Dell-Imagine