10/31/2006
Oven Baked Veal Parmigiana   

1/2 c. chopped onion
1 egg, beaten
1/2 c. dry bread crumbs
1/2 c. Parmesan cheese
1 lb. thin veal cutlets
1 sm. jar spaghetti sauce
1 pkg. shredded Mozzarella cheese (8 oz)
2 tbsp. Parmesan cheese
2 tbsp. chopped parsley

Preheat oven to 325.

Spread onions in bottom of 9 x 13 pyrex dish.

Get the egg ready.  Mix the bread crumbs and 1/2 c parmesan.

Coat each piece of veal in egg, then coat with crumb mixture, and lay over the onions.

Cook for 30 minutes.

Pour on sauce, and sprinkle on mozzarella.

Cook 5 more minutes.

Sprinkle on parsley and 2 tbsp parmesan.  Serve.