Veal Cutlet Parmesan

3/4 C Italian seasoned bread crumbs
2 tbsp grated parmesan cheese
1 pound veal cutlets – pounded thin
2 eggs beaten

vegetable oil
1 14 oz jar spaghetti sauce
1/2 C shredded mozzarella cheese

Preheat oven to 375 degrees F. In a large bowl, combine bread crumbs and parmesan cheese. Dip veal into egg, then into bread crumb mixture. In a large skillet, brown veal thoroughly on both sides in oil. Drain on paper towels. Pour 1/2 cup sauce in a shallow baking pan. Place cutlets in pan and spoon remaining sauce over cutlets. Evenly sprinkle with mozzarella cheese. Bake 10 to 15 minutes, or until heated through.

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