Veal Parmesan And Mozzarella
|Thin veal cutlets||1 Pound|
|Egg||1 , beaten|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Canned condensed tomato soup||10 1⁄2 Ounce|
|Water||1⁄2 Can (5 oz)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Mozzarella cheese||4 Ounce, thinly sliced|
|Parmesan cheese||1⁄2 , grated|
Dip veal cutlets in egg, then in bread crumbs.
Brown in shortening in an ovenproof skillet.
Add soup, water, onion, garlic and thyme; cook oven low heat 45 minutes or until tender.
Top with mozzarella cheese; sprinkle with grated Parmesan cheese.
Broil until cheese melts.