1 pound veal steak or cutlet, thinly sliced
1 teaspoon salt
¼ teaspoon pepper
1 egg
2 cups plus 2 teaspoons water
1/3 cup grated Parmesan cheese
1/i cup fine dry bread crumbs
¼ cup shortening
1 medium onion, finely chopped
1 can (6 ounces) tomato paste
1 teaspoon salt
½ teaspoon basil
6 slices mozzarella cheese
1. Cut veal into 8 pieces; sprinkle with 1 teaspoon salt and the pepper.
2. Lightly beat together egg and 2 teaspoons water.
3. Combine Parmesan cheese and bread crumbs.
4. Dip veal in egg wash, then Parmesan mixture. Refrigerate at least ½ hour.
5. Brown veal on both sides in shortening in a skillet. Remove to a 1½-quart shallow baking dish.
6. Saute onion in skillet. Stir in tomato paste, 1 teaspoon salt, and basil. Simmer 5 minutes. Pour three fourths of the sauce over veal. Top with mozzarella cheese. Pour remaining sauce over cheese.
7. Bake, uncovered, at 350°F 20 to 25 minutes, or until mixture is bubbly.
4 SERVINGS