Veal Parmesan

1/4 cup flour
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 cup fine, dry bread crumbs
1 egg, beaten
4 thin slices mozzarella cheese
1 teaspoon ground oregano
1 teaspoon salt
Dash of pepper
4 veal cutlets
1/2 cup Parmesan cheese, grated
2 teaspoons vegetable oil
1 (8 ounce) can seasoned tomato sauce

Combine flour and seasonings; coat cutlets. Mix crumbs and Parmesan cheese. Dip coated cutlets in egg, then in crumb mixture. Brown slowly in hot oil. Remove cutlets to ovenproof dish. Place a slice of mozzarella cheese atop each cutlet. Pour tomato sauce over, sprinkle with oregano. Cover and bake at 350 degrees F until hot and bubbly and meat is tender.

Makes 4 servings.