1 lb. thin veal steak
1 egg
1/3 c. grated Parmesan cheese
1/3 c. fine bread crumbs
1/4 c. olive oil
1 c. onion, chopped
1 (6 oz.) can tomato paste
2 c. hot water
1 tsp. marjoram
1/2 lb. Mozzarella cheese, sliced

Cut veal into 6 or 8 pieces, sprinkle with salt and pepper. Beat egg with 2 tbsp. water. Combine bread crumbs and Parmesan cheese in large shallow bowl. Dip veal in egg, then into bread crumbs. Coat well. Heat oil in skillet, brown veal until golden on each side. Lay in wide baking dish. After all veal is browned, in the same skillet, sauté onion. Add tomato paste, hot water, marjoram and salt to taste. Boil a few minutes, scraping up browned bits from bottom of pan. Pour sauce over veal. Top with Mozzarella slices. Bake in 350°F oven for about 30 minutes.

Makes 3-4 servings.

Submitted by: Sheila Sandoval