Veal Parmesan

My husband picked up veal on sale and I wasn't sure what to do with it. My hubby suggested making veal parmesan, so I decided I would just make it like chicken parmesan. Funny thing was, I was out of bread crumbs, but had some french bread sitting around going stale. First time I made my own bread crumbs and it made the dish even better. I make it now at least twice a month or more.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 -1 1⁄2 lb  veal cutlet
• 1⁄2 loaf  French bread (whatever you don't use, use for meatloaf the next day)
• 1⁄4 cup parmesan cheese
• 1  teaspoon paprika
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  egg
• 2  tablespoons milk or 2  tablespoons heavy cream
• 1⁄2 olive oil
• 1⁄4 cup parmesan cheese or 1⁄4 cup mozzarella cheese
• 1 (26 ounce) jar  spaghetti sauce (I use Ragu Parmesan and Romano)
• 1 (4 ounce) can tomato sauce
• 1  teaspoon  italian seasoning
• 1  bay leaf
• 8  ounces  thin spaghetti, cooked

Directions

1. Toast French Bread in the oven or toaster oven until light brown.
2. Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
3. In separate bowl combine egg and milk; mix well.
4. Dredge veal in egg mixture and then in breading.
5. Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
6. Let drain on paper towels until all the veal is cooked.
7. Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat.
8. Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
9. Cook spaghetti as directed.