Servings: 4

1 lb. - veal steak (very thin) 1 lb. - veal steak (very thin)
1 - onion 1 - onion
2 cloves - garlic 2 cloves - garlic
6 tbsp. - olive oil 6 tbsp. - olive oil
1¼ tsp. salt 1¼ tsp. salt
2⅓ c. - tomatoes (fresh, chopped OR canned) 2⅓ c. - tomatoes (fresh, chopped OR canned)
¼ tsp. - black pepper ¼ tsp. - black pepper
8 oz. - tomato sauce 8 oz. - tomato sauce
dash - oregano dash - oregano
¼ c. - dry breadcrumbs ¼ c. - dry breadcrumbs
Parmesan (grated) Parmesan (grated)
1 - egg 1 - egg
½ lb. - mozzarella ½ lb. - mozzarella

Mince onions & garlic. Slice mozzarella. Cut veal into serving-sized pieces.
Cook onion & garlic in 3-tbsp. olive oil for 5-mins.
Break tomatoes up with fork & add to onion/garlic. Stir salt & pepper into tomatoes/onion/garlic; then simmer 10-mins.
Stir tomato sauce & oregano into mixture & simmer 20-mins.
Preheat oven to 375° F. Heat remaining oil in skillet.
Combine breadcrumbs & ¼-c. Parmesan. Beat egg.
Dip each slice of veal into egg and then crumb mixture, coating well. Brown slices in skillet; then place in shallow baking dish.
Pour ⅔ of tomato sauce mixture over veal, cover with mozzarella slices, pour on remaining sauce.
Sprinkle with Parmesan & bake 30-mins.

SOURCE: Woman's Day Encyclopedia of Cookery (Vol. I)  SOURCE: Woman's Day Encyclopedia of Cookery (Vol. I)