3 lb. veal/chicken cutlets (8 cutlets)(6 chicken boneless skinless)
3 c. Italian seasoned bread crumbs
1 c. flour
1 egg
1 1/2c. milk
1/2c. vegetable oil
1 bell pepper
8 slices Mozzarella cheese
1 can sliced mushrooms (fresh if you have them)
Salt and Pepper
Your Favorite Spaghetti Sauce
Salt and pepper cutlets. Mix egg and milk together, dip the cutlets into the flour, then the egg mixture and then into seasoned bread crumbs. Fry in oil until browned. In casserole spread a little sauce on bottom. Put cutlets in on top with a little sauce. Then put mushrooms and two slices of mozzarella cheese on each cutlet. Top with a slice of bell pepper and cook until hot and bubbly, about 45 minutes at 350 degrees.