Veal Parmigiana - cooking recipe

Ingredients

4 scallopini cuts of veal
1/3 c. Parmesan cheese
1/3 c. Wesson oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1/2 lb. Mozzarella (or 1 slice per veal)
1 egg, beaten
1/3 c. bread crumbs
1 medium onion, minced
1 (6 oz.) can tomato paste
1/2 tsp. sugar
2 c. water

Preparation

Pound veal until tender and thin (or have butcher tenderize). Dip meat in egg.
Roll in mixture of bread crumbs and Parmesan. Brown meat on both sides until golden brown.
Lay in shallow baking dish.