|Thin veal cutlet||1 Pound|
|Egg||1 , beaten|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Water||5 1⁄4 Ounce (1/2 Soup Can)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Mozzarella cheese||4 Ounce, thinly sliced|
|Grated parmesan cheese||4 Tablespoon|
Dip veal cutlet in egg, then in bread crumbs.
Brown in shortening in oven proof skillet.
Add soup, water, onion, garlic, and thyme.
Cook over low heat 45 minutes or until tender; stir now and then.
Top with Mozzarella cheese; sprinkle with grated Parmesan cheese.
Broil until cheese melts