Veal Parmesan

6 tbsp olive oil

1 medium onion, minced

3 cloves garlic, crushed

1 lb 4 oz can tomatoes

1 1/4 tsp salt

1/4 tsp pepper

1/4 tsp thyme

8 oz can tomato sauce

1/2 cup grated parmesan cheese

1/4 cup bread crumbs

1 lb thinly sliced veal cutlets

1 egg, lightly beaten

8 oz sliced mozzarella cheese

Preheat oven to 350 degrees. Great 13x9x2 inch baking pan. Prepare sauce:

Heat 3 tbsp of the oil in a large skillet; saute onion and garlic for 5 minutes.

Stir in tomatoes; break up with a spoon; simmer, uncovered, for 5 minutes.

Stir in salt, pepper, thyme and tomato sauce. Cover; simmer for 20 minutes.

Meanwhile on a piece of waxed paper combine 1/4 cup of the Parmesan cheese

and the bread crumbs. Dip veal into egg; coat with crumb mixture. Heat remaining

oil in a large skillet; saute veal until golden on both sides. Arrange veal in pan;

top with two thirds of sauce. Arrange Mozzarella cheese on top; spoon remaining

sauce over cheese. Sprinkle with remaining Parmesan cheese.

Bake in a preheated oven for 35 minutes.