Veal or Chicken Parmesan

• 2 lbs. veal cutlets or chicken breasts, thinly sliced
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 2 teaspoons water
• 1/3 cup grated Parmesan cheese
• 1/2 cup dry bread crumbs (Progresso, Italian)
• 1/4 cup shortening
• 1 medium onion, finely chopped (about 1/2 cup)
• 15 oz. tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/2 teaspoon majoram
• 6 slices mozzarella cheese

Instructions:
Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and the pepper. Lightly beat together egg and water. Combine cheese and bread crumbs. Dip veal in egg mixture, then cheese mixture. Refrigerate for 1 hour. Melt shortening in pan. Brown veal on both sides. Place in 3 qt. baking dish. Preheat oven to 350. Saute onion in same pan, stir in tomato sauce, salt, basil and marjoram. Simmer for 5 minutes. Reserve 1/2 cup sauce. Pour remaining sauce over veal. Top with mozzarella cheese. Pour reserved sauce over cheese. Bake uncovered for 20-25 minutes or until mixture is bubbly.
Makes 6 - 8 servings.