Veal Parmigiana From The Oregon Cookbook

Pound until ½ inch thick:
1-2 pounds veal
Dip in:
2 beaten eggs
2 T. fine dry bread crumbs
Heat:
2 T. butter
2 T. oil
Lightly brown chicken
Cook:
6 oz. spaghetti noodles
Drain and turn into shallow casserole dish.
Heat:
2 T. margarine
Sauté:
1 C. chopped onion
Add & Simmer 10-12 minutes:
2 15 oz. cans tomato puree
2 t. dry basil
2 t. granulated sugar
1 t. oregano
1 t. salt
½ t. pepper
½ t. garlic powder
6-8 mushrooms, sliced
½ C. red sparkling cider
Pour 1/2 sauce over spaghetti.
Top with
chicken
4 oz. shredded Mozzarella cheese
3 T. grated Parmesan cheese
Add remaining sauce
Top with
4 oz. shredded Mozzarella
3 T. grated Parmesan cheese
Bake covered 375 degrees 30 minutes (1 hour if casserole is cold).