Categories: Meats 
      Yield: 6 servings 
  
      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.