Shelly's Recipe

VEAL CUTLETS ALA PIZZAIOLA

Category: Beef

Tomato Topping
28 oz can Italian-style plum tomatoes with basil
2 tbsp olive oil
2 tsp dried oregano
1/4 tsp salt
Pepper, to taste
Pinch of sugar

Cutlets
1/4 cup olive oil
1 lb thinly sliced veal cutlets
1 cup seasoned bread crumbs
1/2 cup finely chopped onion

Heat oven to 375. Prepare topping: Pour tomatoes into colander in sink. Break up tomatoes with a for; draining well. Transfer to a bowl and stir in remaining topping ingredients until blended.

Leightly grease a jelly-roll pan with some olive oil. Cut cutlets in half crosswise. Brush both sides with remaining oil. Press cutlets into bread crumbs, coating on both sides. Arrange on prepared pan.

Scatter onions evenly over cutlets. Spoon tomato topping on each each cutlet. Bake 20-25 minutes, until golden and serve.