1 lb. veal cutlets, pounded 1/4 inch thick
1/4 c. flour
1 egg, beaten with 2 tbsp. water
3/4 c. bread crumbs
5 tbsp. Parmesan cheese, grated
1/8 tsp. oregano
Olive oil
1 jar spaghetti sauce
1 c. mozzarella cheese, thinly sliced

Pound cutlets with a little flour and dip in the beaten egg. Then dip the cutlets into a combination of bread crumbs, a tablespoon of Parmesan cheese and the oregano. Saute cutlets in oil until browned. Place a little spaghetti sauce in shallow baking dish. Then put in cutlets. Pour more spaghetti sauce over cutlets. Top with slices of Mozzarella cheese and the remaining Parmesan cheese. Bake in moderate oven (375 degrees) for about 20 minutes. Serves 4. If you want to double recipe, you can layer ingredients.