Veal Parmigiana - cooking recipe

Ingredients

1/2 c. freshly grated Parmesan cheese
3 oz. sliced Mozzarella cheese
2 beaten eggs
2 lb. boneless veal cutlets
2 cans tomato sauce
1 1/4 c. crumbled bread crumbs
1/4 lb. fresh sliced mushrooms
1 Tbsp. water
1 tsp. salt
1/3 c. olive oil
1 tsp. pepper
1/2 tsp. rosemary

Preparation

With a meat hammer, pound the veal until it is extremely thin and then cut it into 6 equal pieces.