Veal Parmesan

Italian

2 lb Veal

1/2 cup Bread Crumbs

1 tsp Salt

1/8 tsp Ground Pepper

2 Beaten Egg

1/2 cup Parmesan Cheese

1 tsp Oregano

1 cup White Wine

3/4 cup 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. Sauté 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.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana