| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
c |
Corn flake crumbs |
| 1/4 |
c |
Parmesan cheese, grated |
| 1 |
lb |
Veal cutlets |
| 1 |
|
Egg, slightly beaten |
| 1 |
cn |
Tomato sauce, 8 oz. |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Sugar |
|
|
Dash of onion salt |
| 2 |
sl |
Mozzarella cheese, thin |
INSTRUCTIONS
Preheat your oven at 400 degrees. Melt butter in a 10x6x1 1/2 inch baking
dish. Combine corn flake crumbs, Parmesan cheese, salt and pepper. Cut
meat in seving pieces. Dip meat in egg, then in crumb mixture. Place in
baking dish. Bake for about 20 minutes. Turn meat and bake on other side
until brown and tender, usually 15 to 20 minutes. Meanwhile, combine sauce
and rest of ingredients in saucepan. Heat to boiling point stirring
frequently. Pour over meat, top with Mozzarella cheese and return to oven
long enough to melt the cheese. Randy Rigg
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