1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
4 tablespoons salad oil
4 veal cutlets, cut 1/3-inch/8mm thick
1/4 cup water
2 medium tomatoes, peeled and chopped
or 1 cup canned chopped tomatoes
1/4 cup red wine
1/2 teaspoon oregano
1 tablespoon Maggi seasoning
Salt and pepper
1/4 teaspoon paprika
4 slices Mozarella cheese
1. Combine salt, pepper and Parmesan cheese.
2. Dip each cutlet into egg, then into cheese, then egg, and cheese again.
3. Heat oil in frying pan and brown cutlets on both sides.
4. Add the water, cover and cook over low heat for 30 minutes. Keep covered and warm.
5. In saucepan combine tomatoes, wine, oregano, salt and pepper to taste, Maggi seasoning, paprika.
6. Simmer for 10 minutes.
7. Arrange meat in an oven-proof baking dish.
8. Pour the sauce around the meat and top each piece of meat with a slice of Mozarella cheese.
9. Bake in a preheated oven of 400 F/200 C for 5minutes.
10. Garnish with parsley and serve immediately.
Serving suggestion Serve with a Tossed Greens and Vegetable Salad with Italian Dressing .