1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1/2 tsp. salt
Pinch of white pepper
4 lg. veal cutlets
2 beaten eggs
4 tbsp. butter
4 slices Monterey Jack cheese

SAUCE:

4 tbsp. butter
1 c. sliced mushrooms
Salt & white pepper to taste
1 c. sherry wine
2 c. chicken broth
2 tbsp. tomato paste

Combine the bread crumbs, grated cheese and salt and pepper. Dip cutlets into beaten egg and then roll in crumb mixture. Heat 4 tablespoons of butter in skillet and brown cutlets.

To make sauce, melt butter in skillet; add mushrooms and salt and pepper. When mushrooms are brown, add sherry wine, chicken broth and tomato paste. Cook for 20 minutes.

Cover each cutlet with a slice of Monterey Jack cheese, pour tomato sauce over the cutlets and place in 300 degree oven for 20 minutes. Serves 4.