1 lb. tenderized veal cutlets
1 lg. egg (or substitute)
1/4 c. Parmesan cheese
1/2 c. fine dry bread crumbs
1/2 tsp. dried thyme leaves
1/2 tsp. ground pepper
2 tbsp. butter
1/2 c. grated mozzarella cheese

If using egg, whisk beat. Combine Parmesan cheese, bread crumbs, thyme and pepper. Dip cutlets in egg mixture, then dried ingredients. Melt butter in skillet, brown cutlets (3-4 minutes on each side). Remove, sprinkle with mozzarella cheese and serve.