6 boneless veal cutlets
2 beaten eggs
1 1/2 c. Italian bread crumbs
16 oz. spaghetti sauce
1 c. shredded mozzarella
1/3 c. grated parmesan

Dip veal cutlets in beaten eggs and dredge in Italian bread crumbs.

Bake coated cutlets in a well greased baking dish for 35 minutes at 350°F. Pour spaghetti sauce over cutlets, then sprinkle with cheeses.

Bake for an additional 10 minutes. Serve hot.