Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Veal cutlets, cut into serving-size |
| Pieces | |
| 2 | Eggs, beaten |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Salt |
| ¾ teaspoon | Pepper |
| Fine dry breadcrumbs | |
| ⅓ cup | Vegetable oil |
| 15 ounces | Can tomato sauce |
| 8 ounces | Can tomato sauce |
| 2 tablespoons | Brown sugar |
| 1½ teaspoon | Dried oregano leaves |
| ¼ cup | Grated Parmesan cheese |
| 8 ounces | Sliced mozzarella cheese |
Pound veal cutlets, if necessary, to ⅛" thickness. Combine eggs and next 2 ingredients, and ¼ tsp. of pepper in a bowl; beat well with a wire whisk. Add cutlets, turning to coat with egg mixture; cover and let stand 15 minutes. Drain and dredge well with breadcrumbs.
Cook cutlets in hot oil until browned on each side. Place in a lightly greased 13x9x2" baking dish.
Preheat oven to 350 degrees. Combine tomato sauce, brown sugar, oregano and ½ tsp. pepper in a saucepan. Bring to a boil, stirring frequently. Pour sauce over veal and sprinkle with Parmesan cheese.
Cover and bake for 30 minutes. Uncover and arrange mozzarella cheese slices on top of cutlets; bake 5 to 10 additional minutes.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -