Veal Parmigiana
- 1/2 cup fine toasted bread crumbs
- 1/4 cup finely grated parmesan cheese
- 1 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound veal, sliced 1/4" thick and pounded thin
- 1 egg, lightly beaten
- 1/3 cup olive oil
- 2 cups italian tomato sauce or 15oz jar spaghetti sauce
- 1/2 pound mozzarella cheese, coarsely grated
Mix crumbs, parmesan, salt and pepper.
Dip veal in egg, then crumbs to coat evenly (pat crumbs onto veal so they stick firmly). Arrange veal on a wire rack and let dry 10-12 minutes so coating will adhere during cooking.
Heat oil in a large, heavy skillet over moderately high heat about one minute. Add half the veal and brown 1 to 1 1/2 minutes each side. Drain on paper towel. Brown remaining veal.
Arrange veal in a single layer in an ungreased shallow pan, top with sauces and cheese.
Bake 375F uncovered for 1/2 hour until cheese melts and sauce is bubbly.
Serve with crisp romaine salad and chunks of hot garlic bread.