Veal Parmesan

Ingredients

4 veal cutlets (about 1 pound) or 1 pound veal round steak, 1/2 inch thick
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 Roberts Egg, slightly beaten
1/3 cup vegetable oil
3 tablespoons water
1 can (8 ounce) tomato sauce
1/2 teaspoon oregano, optional
2-3 cups Basic Pasta-Spaghetti

Preparation

If using veal round steak, cut into 4 servings. Pound veal until 1/4 inch thick. Mix together bread crumbs, grated cheese, salt, pepper and paprika. Dip meat into beaten egg, then into crumb mixture, coating both sides. Heat oil in skillet; brown meat in oil about 6 to 8 minutes on each side. Reduce heat, add water and simmer, covered, about 30 minutes, or until meat is tender. (If necessary, add a small amount of water to prevent burning.) Remove meat from skillet and keep warm. Pour tomato sauce into skillet; stir in oregano, if desired. Heat sauce to boiling and pour over hot buttered spaghetti and meat.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.