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Veal Parmesan

2 lb Veal

1/2 c Bread crumbs

1 t Salt

1/8 t Pepper, ground

2 ea Eggs, beaten

1/2 c Parmesan cheese

1 t Oregano

1 c White wine

3/4 c Olive oil

Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip veal into eggs, then crumb mixture, coating on both sides. Heat oil in skillet. Saute' veal until golden brown. About 3 minutes per side. Remove to warm platter. Drain fat, stir in wine, scraping up brown residue till boiling.Pour over veal. Serving hint - cover with tomato sauce. Top with mozzarella cheese slices. Broil till cheese melts.





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