2 lb Veal
1/2 c  Bread crumbs
1 ts Salt
1/8 ts Pepper, ground
2    Eggs, beaten
1/2 c  Parmesan cheese
1 ts 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.