Veal Alla Parmagiana
	
	2 tbs     olive oil
	2 8oz     cans tomato sauce
	1/4 tsp   sugar
	1/4 tsp   salt
	1/4 tsp   black pepper
	1/4 tsp   garlic powder
	1/4 tsp   dry basil
	2 ozs     water
	1 1/2 lbs veal cutlets -- sliced thin
	          Bread crumbs -- as needed
	          Corn oil
	1/2 tsp   garlic powder
	1/2 tsp   salt
	1/2 tsp   black pepper
	3 ozs     Marsala wine
	
	12 ounces Mozzarella cheese, -- sliced 1/8"
	2         eggs -- beaten
	
	
	Combine the first 8 ingredients together in pot. Bring sauce
	to boil, lower heat and simmer for 20 minutes. Dip each veal
	cutlet in eggs and bread with bread crumbs. Set aside onto a sheet
	of wax paper. Sprinkle each cutlet with garlic, salt, and pepper.
	
	Cover bottom of a 10 inch frying pan with corn oil. Brown each
	cutlet in open pan and sprinkle with Marsala wine.  Transfer to a baking dish. Place
	Mozzarella cheese on each cutlet and cover with sauce. Bake at
	400°F until the cheese starts to melt. Remove and serve. 
	
	Makes 4-6 servings. 
	
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