1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
3/4 tsp. salt
3/4 tsp. paprika
4 lg. veal cutlets, pounded
1 egg, beaten with a little water
3 tbsp. butter
4 slices Mozzarella cheese
2 c. well seasoned spaghetti sauce

Mix crumbs, Parmesan, salt and paprika. Dip cutlets into egg mixture, then coat well on both sides with crumbs, pressing it in well. Heat butter in skillet and brown on both sides until golden brown, turning carefully to keep coating on.

When browned, leave in skillet, cover each cutlet with a slice of Mozzarella cheese and pour sauce over all. Cover and simmer very slowly about 45 minutes. If sauce becomes too thick, add a little water.

(Since veal is so expensive and also hard to find, you can use boneless chicken breasts, good pork tenderloin, or cube steaks that have been tenderized or pounded.)