Veal Parmesan - cooking recipe

Ingredients

1 - 1 1/2 lb veal cutlet
1/2 loaf French bread (whatever you don't use, use for meatloaf the next day)
1/4 cup parmesan cheese
1 teaspoon paprika
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons milk or 2 tablespoons heavy cream
1/2 olive oil
1/4 cup parmesan cheese or 1/4 cup mozzarella cheese
1 (26 ounce) jar spaghetti sauce (I use Ragu Parmesan and Romano)
1 (4 ounce) can tomato sauce
1 teaspoon italian seasoning
1 bay leaf
8 ounces thin spaghetti, cooked

Preparation

Toast French Bread in the oven or toaster oven until light brown.
Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
In separate bowl combine egg and milk; mix well.
Dredge veal in egg mixture and then in breading.
Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
Let drain on paper towels until all the veal is cooked.
Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat.
Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
Cook spaghetti as directed.