- 1 lb veal cutlets
- 1 or 2 eggs, beaten
- Progresso Redi-Flavored Bread Crumbs
- 1/4 cup olive oil
- 1 can (8 oz) tomato sauce
- Grated Parmesan cheese
- slices of Mozzarella cheese
- Dip cutlets in beaten egg, then in bread crumbs
- Fry in hot olive oil until golden brown on both sides
- Place cutlets in a baking dish, pour tomato sauce over each, sprinkle with Parmesan cheese and top each cutlet with a slice of mozzarella
- Bake in 375° oven for about 15 to 20 minutes, or until mozzarella has melted
Recipe submitted by ~Donna~ V on 12/30/97
'This is from the cookbook, 'Best Recipes from the Backs of Boxes, Bottles, Cans & Jars' by Cecil Dyer'