Baked Veal Parmesan
|Sliced veal cutlet||1 Pound|
|Egg||1 , beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground thyme||1 Dash|
|Mozzarella cheese slices||4 Ounce (4 Slices)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Pound veal; season with salt and pepper.
Cut into serving-size pieces.
Beat egg and 1 tablespoon water.
Dip veal in egg mixture, then in bread crumbs.
In skillet, brown veal in shortening (use additional shortening if necessary).
Arrange veal in 2-quart shallow baking dish (12x8 x2").
Mix soup, 1/4 cup water, onion, garlic, and thyme; pour over veal.
Top with Mozzarella and Parmesan cheese.
Bake at 350°F. for 20 minutes or until veal is tender.