Veal Parmigiana - cooking recipe

Ingredients

1/2 cup vegetable oil, divided
1 small onion, chopped
1 garlic clove, crushed
3 (15 ounce) cans chopped tomatoes, undrained
1 (6 ounce) can tomato paste
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
1 bay leaf
24 ounces veal cutlets
2 eggs, beaten
1/2 cup breadcrumbs, seasoned
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated and divided

Preparation

Preheat oven 400 degrees.
Tenderize veal to 1/4\" thickness.
Spry large casserole with non stick spray.
Heat 2 tablespoons of oil in a large skillet, over medium high heat.
Add onion and garlic, cook until tender, approximately 5 minutes.
Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
Simmer for about 20 minutes, stirring often.
Look for and carefully remove bay leaf.
Dip veal cutlets into egg and coat with breadcrumbs.
Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
Before serving, sprinkle with balance of parmesan.