Veal Parmigiana - cooking recipe

Ingredients

4 servings boneless veal steak, sliced 1/4-inch thick
salt and pepper
flour
1 egg
1 Tbsp. water
fine dry bread crumbs
equal parts olive oil and butter
1 (8 oz.) can tomato sauce
1/4 tsp. crumbled dried oregano
1/2 lb. Mozzarella cheese, thinly sliced
1/2 c. grated Parmesan cheese
paprika

Preparation

Season veal with salt and pepper; dust with flour and shake off excess.
Beat egg with water.
Dip meat into egg mixture, then into bread crumbs.
Place in a single layer on a platter and chill in refrigerator for 1 1/2 to 2 hours.
Quickly brown veal (about 1 to 2 minutes each side) in a generous amount of hot melted butter and oil in a frying pan.
Place browned meat in a single layer in a greased shallow baking pan.