1 lb. veal cutlets, thinly sliced
4 tbsp. grated Parmesan or Romano cheese
8 tbsp. olive oil
1/2 lb. Mozzarella cheese, thinly sliced
3 c. bread crumbs
2 to 3 tbsp. parsley, chopped
Salt, pepper, garlic powder to taste
3 to 4 c. spaghetti sauce

Beat eggs thoroughly. Mix bread crumbs with cheese, parsley, salt, pepper and garlic powder. Place each cutlet in bread crumbs; dip in egg, then cover again with bread crumbs. Place on cookie sheet covered with waxed paper and refrigerate for 30 minutes. Fry cutlets in hot oil until both sides are golden brown. Drain on paper towels. Place in baking dish, cover with heated sauce, place Mozzarella over top. Bake at 350 degrees until cheese turns slightly brown. Serves 4.