Veal Parmigiana With Vermicelli - cooking recipe

Ingredients

1/2 c. grated Parmesan cheese
1/4 c. dry bread crumbs
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
6 veal cutlets, cut 1/4-inch thick, pounded thin
1/4 c. flour
2 eggs, slightly beaten
2 to 3 Tbsp. oil
1 (2.5 oz.) jar mushrooms, sliced and drained
1 (30 oz.) jar spaghetti sauce (your choice)
8 oz. uncooked vermicelli or spaghetti
1 to 2 Tbsp. butter or margarine
1/4 c. grated Parmesan cheese
1 c. shredded Mozzarella cheese

Preparation

Preheat oven to 350\u00b0.
In shallow dish, combine 1/2 cup Parmesan cheese, bread crumbs, oregano and pepper; mix well.
Coat each cutlet with flour; dip in eggs.
Coat with Parmesan cheese mixture.
Heat oil in large skillet over medium heat; cook cutlets about 6 to 7 minutes, until golden brown on both sides.
Remove from skillet.
Arrange cutlets in ungreased 13 x 9-inch baking dish.
Sprinkle with mushrooms.
Spoon spaghetti sauce over mushrooms.
Bake at 350\u00b0 for 25 to 30 minutes or until bubbly.