1 lb. thinly sliced veal cutlet
1 egg, slightly beaten
1 tbsp. water
1/2 c. fine dry bread crumbs
3 tbsp. shortening
1 (10 3/4 oz.) can Campbell's tomato soup
1/4 c. water
1/4 c. onion, finely minced
1 sm. clove garlic, minced
Dash ground thyme
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese
Salt and pepper to taste

Pound veal with meat hammer or edge of heavy saucer; season with salt and pepper. Beat egg and 1 tablespoon water. Dip veal in egg mixture; then in bread crumbs. Brown in shortening (use more if necessary). Arrange veal in shallow baking dish (12 x 8 x 2 inches). Mix soup, water, onion, garlic and thyme; pour over veal. Top with Mozzarella and Parmesan cheese. Bake at 350 degrees for 30 minutes. 4 servings.