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Pound veal cutlets, if necessary, to 1/8" thickness. Combine eggs and next 2 ingredients, and ¼ tsp. of pepper in a bowl; beat well with a wire whisk. Add cutlets, turning to coat with egg mixture; cover and let stand 15 minutes. Drain and dredge well with breadcrumbs. Cook cutlets in hot oil until browned on each side. Place in a lightly greased 13x9x2" baking dish.
Preheat oven to 350 degrees. Combine tomato sauce, brown sugar, oregano and ½ tsp. pepper in a saucepan. Bring to a boil, stirring frequently. Pour sauce over veal and sprinkle with Parmesan cheese. Cover and bake for 30 minutes. Uncover and arrange mozzarella cheese slices on top of cutlets; bake 5 to 10 additional minutes.
Serves: 6 From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
Your Veal Parmigiana is ready. Bon appetit!
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