1 lb. veal steak
Salt and pepper
1 egg
1/3 c. grated parmesan cheese
1/3 c. fine dry bread crumbs
2 tsp. butter
1 1/2 c. uncooked spaghetti
1 onion, finely chopped
1 (6 oz.) can tomato paste
2 c. hot water
1 tsp. salt
1/2 tsp. marjoram
1/4 c. vegetable oil
1/2 lb. Mozzarella or Swiss cheese

Cut veal into 6 to 8 pieces. Sprinkle with salt and pepper. Beat egg with 2 tablespoons water. Dip veal in egg, then roll in mixture of parmesan sheese and bread crumbs. heat oil in large skillet. Brown meat, then remove from skillet. In same skillet cook onion until soft in the butter. Add tomato paste mixed with water, salt and butter. Boil a few minutes, scrapping up browned bits for bottom. Add spaghetti which had been broken into small pieces, to the sauce, top with veal and thin slices of cheese. Cover tightly and cook at low heat (225 degrees) for 35 minutes. Serves 6.