2 c. Marinara Sauce
1 c. dried bread crumbs
1 tsp. salt
1/8 tsp. pepper
2 eggs
6 veal cutlets (1 1/2 lb.)
3 tbsp. butter
1 (8 oz.) pkg. Mozzarella cheese, cut into 6 slices
1/4 c. grated Parmesan cheese

Prepare Marinara Sauce.

On waxed paper, mix bread crumbs, salt and pepper. In pie plate, beat eggs lightly. Dip cutlets in eggs, then bread crumbs. Repeat to coat each cutlet twice.

In 12-inch skillet, over medium-high heat, in hot butter, cook cutlets a few at a time until browned on both sides about 10 minutes. Spoon some sauce over cutlets. Top with a slice of Mozzarella cheese and sprinkle with Parmesan. Reduce heat to low and cook until cheese is melted. Serve. Makes 6 servings.