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Veal Parmigiana

ethnic, main dish, meats, regional

2 eggs, beaten
1/4 teaspoon garlic powder
1/4 teaspoon salt
3/4 teaspoon pepper fine dry breadcrumbs
1/3 cup vegetable oil
15 oz can tomato sauce
8 oz can tomato sauce
2 tablespoon brown sugar
1 1/2 teaspoon dried oregano leaves
1/4 cup grated parmesan cheese
8 oz sliced mozzarella cheese

Pound veal cutlets, if necessary, to 1/8" thickness. Combine eggs and next 2 ingredients, and 1/4 tsp. of pepper in a bowl; beat well with a wire whisk. Add cutlets, turning to coat with egg mixture; cover and let stand 15 minutes. Drain and dredge well with breadcrumbs. Cook cutlets in hot oil until browned on each side. Place in a lightly greased 13x9x2" baking dish. Preheat oven to 350 degrees. Combine tomato sauce, brown sugar, oregano and 1/2 tsp. pepper in a saucepan. Bring to a boil, stirring frequently. Pour sauce over veal and sprinkle with Parmesan cheese. Cover and bake for 30 minutes. Uncover and arrange mozzarella cheese slices on top of cutlets; bake 5 to 10 additional minutes. Serves: 6 From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -

Yield: 1 servings

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