Recipe for cooking veal parmesan

Recipes from Italy :: Italian Main Dish Meats

2 lbs. veal cutlets, thinly sliced
1 tsp. salt
1/8 tsp. pepper
1 egg
2 tsp. water
1/3 c. grated Parmesan cheese
1/2 c. dry bread crumbs (Progresso, Italian)
1/4 c. shortening
1 med. onion, finely chopped (about 1/2 c.)
1 (15 ounce) can tomato sauce
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. marjoram
6 slices mozzarella cheese

Cut veal into 12-16 pieces, sprinkle and distribute with 1 tsp. salt and the pepper. Lightly beat together egg and water. Combine cheese and bread crumbs. Dip veal in egg mixture, then cheese mixture. Refrigerate for 1 hour.

Melt shortening in pan. Brown veal on both sides. Place in 3-quart baking dish. Preheat oven to 350 degrees fahrenheit. Sauté onion in same pan, stir in tomato sauce, salt, basil and marjoram. Simmer for 5 mins. Reserve 1/2 c. sauce. Pour remaining sauce over veal. Top with mozzarella cheese. Pour reserved sauce over cheese. Bake uncovered or without a lid for 20-25 mins. or until mixture is bubbly.

Makes 6 - 8 servings.