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

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.