12 veal cutlets
2 eggs beaten
1/2 tsp. pepper
1/2 tsp. salt
1 1/2 c. bread crumbs
6 tbsp. Parmesan cheese
1/2 c. butter
2 (8 oz.) cans tomato sauce (2 c.)
12 slices mozzarella cheese

Dip veal in eggs, salt and pepper. Roll in bread crumbs and grated cheese. Refrigerate 1/2 hour.

Saute in butter until golden brown. Place in shallow baking pan. Pour tomato sauce over all and top with mozzarella cheese. Sprinkle with additional Parmesan cheese. Bake in 350 degree oven for 30 minutes. Serve 6 to 8.