1 pound veal cutlets (pounded thin)
1 tablespoon diced garlic
1 pound fresh ricotta
1 cup grated parmigiano
1 cup grated mozzarella
1 tablespoon oregano
4 eggs
2 pounds bread crumbs
1 quart Mike's Deli tomato sauce
salt & pepper


Preheat oven to 350 degrees.
Break eggs and whisk in bowl.
Toss veal cutlets in the garlic with a little oil, salt and pepper.
Gently dip them into the eggs and then into the bread crumbs to coat evenly.
Repeat process twice.
Heat sauté pan and add ¼ inch of oil.
When oil is hot, add veal and sauté lightly on each side until golden brown.
Drain veal cutlets on paper towels.
When you’re finished cooking the veal, set it aside and allow to cool.
In a mixing bowl, mix ricotta cheese with 1 tablespoon oregano and the parmigiano.
Set cutlets on a flat surface and spoon about 2 large tablespoons of the cheese mixture into the cutlet and roll into a cylinder.
Lightly oil the bottom of a roasting pan or large casserole, add ¼ inch of the tomato sauce.
Add the rolled veal to the pan.
Top with more tomato sauce and some mozzarella.
Cover with foil and bake 20-25 minutes.