Veal Parmesan

• 1 lb. thin veal steak
• salt and pepper
• 1 egg
• 1/3 cup grated parmesan cheese
• 1/3 cup fine dry bread crumbs
• 1/4 cup olive oil (or salad oil)
• 2 tbls. butter
• 1 minced onion
• 1 can tomato paste
• 2 cups hot water
• 1 tsp. salt
• 1/4 tsp. dried marjoram
• 1/2 lb. mozzarella or Swiss cheese

Cut veal into 8 pieces. Sprinkle with salt and pepper.

Beat egg with 2 tsp. water. Dip veal in egg, then roll in mixed cheese and crumbs.

Heat oil in a large skillet. Fry veal, about 3 pieces at a time, until golden brown on each side.

Lay veal in a shallow, wide baking dish. In the same skillet cook onion in butter until soft. Add tomato paste mixed with hot water, salt and marjoram. Boil a few minutes, scraping up all the brown from the bottom. Pour most of the sauce over veal. Top with thin slices of cheese and the rest of the sauce. Bake in a moderate oven, 350° F, for about 30 minutes.

Makes 4 servings.