I have had this recipe since the 1960's and have made it many times, sometimes with chicken. I think it originally was on a Wesson Oil or Hunts advertisement. It is wonderful.

My husband picked up veal on sale and I wasn't sure what to do with it. My hubby suggested making veal parmesan, so I decided I would just make it like chicken parmesan. Funny thing was, I was out of bread crumbs, but had some french bread sitting around going stale. First time I made my own bread

Combine flour and seasonings; coat cutlets. Mix crumbs and Parmesan cheese. Dip coated cutlets in egg, then in crumb mixture. Brown slowly in hot oil. Remove cutlets to ovenproof dish. Place a slice of mozzarella cheese atop each cutlet. Pour tomato sauce over, sprinkle with oregano. Cover and bake

Italian 2 lb Veal 1/2 cup Bread Crumbs 1 tsp Salt 1/8 tsp Ground Pepper 2 Beaten Egg 1/2 cup Parmesan Cheese 1 tsp Oregano 1 cup White Wine 3/4 cup Olive Oil ** Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip

1. To make the sauce, heat the oil in a saucepan. Add the onions and garlic and fry until the onions are soft. Add the tomatoes and can juice, the tomato puree (paste), salt, pepper and basil, and stir to mix. Bring the mixture to the boil, reduce the heat to low and simmer for 30 minutes.

Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, cheese, spices and salt. Set aside, Beat eggs in a shallow dish. Dip veal into eggs, then crumb mixture, coating on both sides. Heat oil in skillet. Saute veal until golden brown. About 3 minutes per side. Remove to warm platter.