Ingredients:

1 lb thin Veal Cutlets 500g
1 egg, beaten
cup breadcrumbs 125ml
2 tablespoon shortening 30ml
1 can (10fl.oz) condensed tomato soup (300g)
soup can water
cup minced onion 60ml
dash of thyme
4 oz mozzarella cheese, thinly sliced 125g
grated Parmesan cheese

Instructions

Dip the Veal Cutlet in the egg, then in breadcrumbs.Brown in the shortening in an oven proof pan.
Add the soup, water, onion, garlic, and thyme.Cook over low heat for 45 minutes or until tender stir occasionally.Top with Mozzarella cheese; sprinkle with the grated Parmesan cheese.Place under the broiler until the cheese melts.