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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 into egg, then into 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.