Recipe - Scaloppini Alla Parmigiana

6 Veal cutlets, cut One fourth in.
thick or less
One fourth cup Flour
2 Eggs, beaten
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Milk
One half cup Dry breadcrumbs
1/3 cup Olive oil
14 ounce Can tomatoe sauce
Three fourths cup Water
3 tablespoon Olive oil
6 Thin slices mozzarella
One fourth cup Grated parmesan cheese

Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in flour
mixture, then milk, then breadcrumbs.

Combine 1/3 cup olive oil, tomatoe sauce and water in saucepan. Heat.

Quickly brown cutlets in the 3 tablespoons olive oil. Place in a single
layer in baking pan. Pour tomatoe mixture over. Put mozzarella slices
over. Sprinkle with parmesan. Bake at 350F for 20 to 25 minutes.

Bon appetit Heather

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini