From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious.
- 1 tablespoon olive oil
- 2 onions (chopped)
- 1 garlic clove (mashed)
- 2 (8 ounce) cans tomato sauce
- 1⁄4 cup water
- 1 teaspoon oregano (crushed)
- 1⁄8 teaspoon black pepper
- 1 tablespoon parsley (chopped)
- 1⁄2 cup parmesan cheese (grated)
- 1⁄2 cup breadcrumbs (finely crushed)
- 1 lb veal (6 slices - 1/4 inch thick)
- 1 egg (slightly beaten)
- 2 tablespoons olive oil
- 8 ounces mozzarella cheese (cut into 6 thick slices)
- 2 tablespoons parmesan cheese (grated)
- Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
- Stir in tomato sauce, water, oregano, pepper, and parsley.
- Cover and simmer 10 minutes.
- Combine 1/2 cup parmesan cheesewith bread crumbs.
- Dip veal into egg, then into cheese crumb mixture.
- Heat remaining olive oil in skillet and saute veal until golden, turning only once.
- Pour 1/2 the tomato sauce into baking dish.
- Place veal and mozzarella cheese in alternating layers in dish.
- Pour remaining sauce over veal and cheese.
- Sprinkle with 2 tablespoons parmesan cheese.
- Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
- Serve with capellini, crusty bread, and a salad.