Veal-Chicken Parmesan - cooking recipe

Ingredients

4 (4 oz.) veal cutlets
4 oz. dry bread crumbs (approximately 1 c.)
1 tsp. garlic powder
1 oz. Parmesan cheese (approximately 2 Tbsp.)
salt and pepper to taste
1/2 tsp. m.s.g. (can be omitted)
2 eggs, beaten
4 oz. butter (1 stick)
12 oz. tomato sauce
1 tsp. sweet basil
6 oz. Mozzarella cheese, shredded
4 Tbsp. sherry

Preparation

Combine bread crumbs, garlic powder, Parmesan cheese, salt, pepper and m.s.g.
Pound veal-chicken to 1/4-inch or less in thickness.
Dip cutlets in beaten eggs and pat lightly in bread crumb mixture.
Fry in butter until brown.
Remove veal-chicken from pan.
Combine tomato sauce, sweet basil and sherry in frying pan.
Place veal-chicken into sauce.
Let come to a boil, then lower heat and simmer for 20 minutes in a covered pan.
Place Mozzarella cheese on cutlets and cover for 10 minutes until cheese is melted.