1 pound sliced shoulder or leg of veal (4 cutlets)
4 ounces mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons oil
8 ounces tomato sauce
Breading:
1 egg, beaten
1 tablespoon cold water
1 teaspoon oil
3 tablespoons flour
1/2 cup bread crumbs seasoned with garlic, oregano, salt and pepper
Dredge veal cutlets in flour. Dip in egg beaten with 1 tablespoon cold waterand 1 teaspoon cold water and 1 tablespoon oil. Roll in seasoned bread crumbs.Heat 2 tablespoons oil in large frying pan. Brown veal on both sides. Removeto baking pan. Spoon tomato sauce over meat; sprinkle with parmesan cheeseand top with sliced mozzarella cheese. Bake for 10 minutes in 375°Foven, or until cheese melts. Serve with spaghetti and garlic bread.