Veal Parmigiana

• 4 thin veal escalopes
• 1 beaten egg
• 2 ounces breadcr

Dip escalopes in beaten egg, then in breadcrumbs mixed with grated Parmesan cheese and seasoned to taste with salt and freshly-ground black pepper. Let breaded escalopes stand for 10 minutes.

Sauté escalopes in olive oil until cooked through; then place them in a shallow, well-buttered gratin dish. Pour over tomato sauce; top with thin strips mozzarella cheese and