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Ingredients:
(2) 6 oz. Veal cutlets -- ask the butcher to pound them for you until they are thin
1 cup flour
2 eggs
1 cup breadcrumbs
Salt and pepper to taste
2 cups fresh or prepared tomato sauce
2 slices of fresh Mozzarella cheese
4 tablespoons of freshly grated parmesan cheese
4 tablespoons of oil
6 oz. of fresh pasta, cooked and drained
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Preheat the oven to 350 degrees F. Lightly season the meat with the salt and pepper. Put the flour, eggs and breadcrumbs each in a bowl. Heat the oil in a skillet. Dip a cutlet into the flour, then the eggs and then into the breadcrumbs. Gently lay the coated cutlet Into the skillet in the oil. Do the same with the second cutlet. Saute each on one side until golden brown. Turn and brown the other side.
On a baking sheet place the cutlet with the cheese on top. Heat in the oven to melt the cheese. Remove from oven and place each cutlet on a plate with the cooked pasta on the side. Top with tomato sauce and parmesan cheese.
Recipe submitted by: Kerry Buckley
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