Veal Parmiagiana

There is nothing my husband loves more than an Italian meal so his Father's Day gift is a delightful menu...veal parm, pasta and brownies.

VEAL PARMIGIANA

2 lbs. of fresh veal cutlets

Two or three fresh eggs at room temperature

Italian flavored breadcrumbs

All purpose flour

Parmiagiana Regiano cheese

extra virgin olive oil

Your favorite tomato sauce

Preheat oven to 350F

Rub a good baking dish with butter flavored Crisco.  Set aside.

Put three pie plates on your counter.  Put breadcrumbs in one; put flour in one; mix the eggs and a little cream in the third.  Add salt, pepper and garlic powder to the egg mixture.

Dredge cutlets first in flour, then in the egg mixture and then dredge them in the breadcrumbs.  On stovetop, have a deep fry pan filled with extra virgin olive oil.  Fry each cutlet for two minutes on each side.  Set on brown paper on a baking rack until assembly time.

In the baking dish, put a spoonful of tomato sauce, then two cutlets, then sprinkle a little cheese.  Repeat each layer until finished.  Top with a generous amount of cheese.  Bake for twenty minutes.