Veal Parmesan Casserole - cooking recipe

Ingredients

6 oz. spaghetti
1 1/2 lb. boneless veal round or sirloin steak, cut in 6 serving pieces
1/4 c. all purpose flour
1/2 tsp. salt
Dash of pepper
1 egg, beaten
2 Tbsp. milk
1/3 c. fine, dry bread crumbs
1/3 c. parmesan cheese, grated
3 Tbsp. cooking oil
1 large green pepper, finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
2-15 oz. cans tomato sauce
1/4 c. water
1 tsp. dried basil, crushed
1 c. mozzarella cheese, shredded
1/4 c. parmesan, grated

Preparation

Break spaghetti pieces in half.
Cook spaghetti according to package directions; drain and set aside.
Pound veal pieces to 1/4 inch thick.
In shallow dish combine flour, salt, and pepper.
In another dish combine egg and milk.\tIn a third dish mix bread crumbs and 1/3 cup parmesan cheese.
Coat veal with flour mixture; dip in egg mixture, then in crumbs.
In large skillet brown meat on both sides in hot oil, 2 or 3 pieces at a time; remove from heat, reserving drippings in skillet.