Veal Parmesan by
CarolG
Source: Carol-Campbell Soup Book
Ingredients
1 pound thin veal cutlet
1 egg, beaten
1/2 c. bread crumbs
2 T. shortening
1 can tomato soup
1/2 can soup water
1/4 c. minced onion
1 clove garlic, minced
4 oz. Mozzarella cheese, thinly sliced
Grated Parmesan cheese
1
pound thin veal cutlet
1
egg, beaten
1/2
c. bread crumbs
2
T. shortening
1 can
tomato soup
1/2 can
soup water
1/4
c. minced onion
1
clove garlic, minced
4
oz. Mozzarella cheese, thinly sliced
Instructions
Dip veal cutlet in egg, then in bread crumbs. Brown in shortening in oven-proof skillet. Add soup, water, onion, garlic and thyme. Cook over low heat 45 minutes or until tender; stir now and then. Top with Mozzarella cheese; sprinkle with grated Parmesan cheese. Broil until cheese melts.
Servings: 4