Veal Parmigiana

Ingredients:

1/2 cup vegetable oil, divided
1 small onion chopped
1 clove garlic crushed
3 cans chopped tomatoes (15 oz)
1 can tomato paste (6 oz)
1 tsp chopped fresh basil
1/2 tsp dried oregano
1 bay leaf
6 veal cutlets
2 eggs beaten
1/2 cups seasoned bread crumbs
1 cup shredded mozzarellla cheese
1/2 grated Parmesan cheese divided


Directions:

1. Preheat oven to 400. Grease a large baking dish. Heat 2 tbsp oil in a large skillet over medium high heat: add onion and garlic. Cook until tender, about 5 minutes.

2. Stir undrained tomatoes and tomato paste into skillet. Add basil, oregano and bay leaf. Mix well. Simmer stirring frequently for about 20 minutes. Discard bay leaf.

3. Pound veal between sheets of waxed paper to 1/4 inch thickness. Drop in eggs and coat with bread crumbs. Saute in remaining oil, turning once, until browned, about 5 minutes, drain.

4. Layer tomato mixture, veal, mozzarella and 1/4 cup Parmesan in prepared baking dish. Bake until browned and bubbly, about 15 minutes. Sprinkle with remaining Parmesan before serving.

*Compliments of Easy Everday Cooking.