2 lbs. chicken or veal cutlets
2 eggs, beaten
3/4 c. Italian seasoned bread crumbs
1/4 c. oil
6 oz. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
1 jar Ragu cooking sauce or 2 c. tomato sauce seasoned with oregano and basil

Dip chicken in eggs, then in bread crumbs. Brown in hot oil. Arrange meat in 9x13 inch baking dish. Sprinkle with Mozzarella cheese and half of the Parmesan cheese. Pour sauce over chicken and sprinkle with remaining Parmesan. Bake uncovered at 350 degrees for 30 minutes. Yield: 6 to 8 servings.