Veal Parmigiana Thin-sliced veal, topped with a tomato-cheese sauce. This recipe will take every second of your 30 minute allotment, but it can be done- just... 4 veal cutlets - pounded thin by the butcher (you will need 2 pounds of meat by weight) 2 eggs, beaten with salt and pepper to taste 3/4 cup bread crumbs 4 T grated Parmesan cheese 1 cup tomato sauce thin slices of Mozzarella cheese 3 T olive oil Dip the pounded veal cutlet pieces in beaten egg, then in crumbs and Parmesan cheese, and sautee in hot olive oil until golden brown (about 10 minutes). Meanwhile heat the oven to 375.  Transfer the browned cutlets to a shallow baking pan, pour the tomato sauce over them, top with Mozzarella cheese slices and a sprinkling of grated Parmesan. Bake for about 15 minutes, until the cheese melts and browns.