Veal Parmigiana

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Oxmoor House


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1/4 cup grated Parmesan cheese

2 eggs, beaten

1/2 teaspoon salt

1/8 teaspoon pepper

8 (1/8-inch-thick) veal cutlets

1 cup fine dry breadcrumbs

1/4 cup plus 2 tablespoons olive oil

2 (8-ounce) cans tomato sauce

1 (8-ounce) package sliced mozzarella cheese

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