1 1/2 to 2 lbs. veal cutlet, cut 1/2 inch thick
1 1/2 c. Italian bread crumbs
3 eggs, beaten
1 tsp. salt
3/4 tsp. monosodium glutamate
1/4 tsp. pepper
1/3 c. olive oil

Combine eggs, salt, monosodium glutamate and pepper. Dip cutlets into egg mixture, then into crumbs. Heat oil in large skillet. Add cutlets and slowly brown on both sides.

Arrange cutlets in baking dish. Pour over cutlets 2 cups tomato meat sauce. Top cutlets with 6 slices Mozzarella cheese. Bake in 350 degree oven for 15-20 minutes until cheese is melted. Makes 6 servings.