VEAL PARMIGIANA

Ingredients:

• 1 lb. thin veal cutlets
• 3 tablespoons corn oil (plus additional for frying)
• 1 clove garlic, chopped
• 1 medium onion, chopped
• 1 (1 lb. 4 oz.) can whole tomatoes
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1 (8 oz.) can tomato sauce
• 1 egg
• 2 cups crushed soda crackers
• 1/2 cup grated Parmesan cheese
• 1/2 lb. sliced Mozzarella cheese

Instructions:

1. Cut veal into 8 pieces, about 4 1/2 x 2 inches each.
2. Heat 3 tablespoons of corn oil in a saucepan. Sauté garlic and onion until golden.
3. Add tomatoes, salt, and pepper; break the tomatoes into quarters. Simmer uncovered for 10 minutes.
4. Stir in tomato sauce and simmer for an additional 20 minutes.
5. Beat egg in a bowl. Mix crushed soda crackers with 1/4 cup Parmesan cheese.
6. Dip veal pieces into egg, then coat with cracker mixture.
7. Heat corn oil in a skillet and sauté veal pieces until golden brown on both sides, turning only once.
8. Arrange veal pieces side by side in a baking dish.
9. Preheat oven to 350°F. Pour half of the tomato mixture over the veal.
10. Place Mozzarella cheese slices on top and spoon the remaining tomato mixture over it.
11. Sprinkle with the remaining Parmesan cheese. Bake uncovered for 30 minutes.
12. Serve with spaghetti.