Veal Parmigiana - cooking recipe

Ingredients

8 veal cutlets
1 egg, beaten
1/2 c. milk
1/2 c. seasoned bread crumbs
1/2 c. Parmesan cheese
1/4 c. vegetable oil
1 to 2 c. seasoned tomato sauce
8 to 16 oz. Mozzarella cheese, shredded

Preparation

Pound veal cutlets thin.
Combine egg and milk in a pie plate. Combine bread crumbs and cheese in another pie plate. Dip each cutlet into the egg and milk mixture, then into the bread crumb and Parmesan cheese mixture.