2 1/2 lb. veal cutlets (4 oz. each)
1/3 c. seasoned flour
2 eggs, beaten
1/3 c. milk
3/4 c. fine bread crumbs
1/3 c. Parmesan cheese
1 2/3 c. tomato sauce
4 oz. shredded Mozzarella cheese

Combine egg and milk. Combine bread crumbs and Parmesan cheese. Dredge veal in seasoned flour, then in egg mixture, then in bread crumb mixture. Brown 3-4 minutes on each side in hot oil.

Place in casserole dish and pour tomato sauce over top. (Sprinkle with a little basil, oregano, and garlic if you like.) Sprinkle shredded Mozzarella on top and bake 1 hour at 325 degrees.