- In glass baking dish, combine 1 tsp olive oil, garlic, 1 tsp oregano, vinegar and pepper. Add veal cutlets; coat with mixture.
- Place egg whites in shallow dish; place bread crumbs in separate shallow dish. Dip veal cutlets in egg whites, then in bread crumbs. Refrigerate for 20 minutes.
- Preheat oven. Heat remaining oil in large skillet set over medium heat; sauté veal cutlets on both sides for 6 minutes until lightly browned. Place cutlets in glass baking dish. Reduce heat to low; sauté onions in oil remaining in skillet for 10 minutes.
- Stir in tomatoes and remaining oregano; pour sauce over cutlets. Top with mozzarella slices and grated Parmesan. Bake for 30 minutes or until cooked through and sauce is bubbling.
Tip: Serve with linguine tossed with oregano and steamed zucchini.
Ingredient: Beef & Veal
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin