2 lb Veal

1/2 c Bread crumbs

1 t Salt

1/8 t Pepper, ground

2 ea Eggs, beaten

1/2 c Parmesan cheese

1 t Oregano

1 c White wine

3/4 c Olive oil

Pound veal till thin.
Pat dry, cut into pieces.
Combine bread
crumbs, cheese, spices and salt.
Set aside.
Beat eggs in a shallow
dish.
Dip veal into eggs, then crumb mixture, coating on both
sides.
Heat oil in skillet.
Saute’ veal until golden brown.
About 3
minutes per side.
Remove to warm platter.
Drain fat, stir in wine,
scraping up brown residue till boiling.Pour over veal.
Serving hint
- cover with tomato sauce.
Top with mozzarella cheese slices.
Broil
till cheese melts.