6 Italian style veal cutlets, about 1 1/2 lbs.
1 egg, well beaten
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. olive oil
8 oz. can tomato sauce
1/2 lb. Mozzarella cheese, sliced
3 tbsp. grated Parmesan cheese

Use pale pink veal free from tendons and connective tissue. Best cut from leg. Pound meat with a mallet until paper thin. Beat egg with salt and pepper. Dip cutlets into egg mixture. Mix bread crumbs with the 1/4 cup Parmesan cheese. Spread crumbs in a thin layer. Put veal cutlets on crumbs, turn and press crumbs firmly onto meat. Heat olive oil in a skillet and brown breaded cutlets on both sides. Put cutlets into a greased shallow baking pan. Top each with 2 tablespoons tomato sauce. Put cheese slices on each cutlet. Sprinkle with the 3 tablespoons Parmesan cheese. Bake in moderate oven at 350 degrees for 15-20 minutes or until cheese is bubbly and melted.

Makes 6 servings. Can be prepared ahead of time and refrigerated. Bake just before serving time.