Veal Parmesan

lb Veal
1/2 c Bread Crumbs
1 ts Salt
1/8 ts Pepper
2 Egg;beaten;
1/2 c Parmesan Cheese
1 ts Oregano;dried
1 c White Wine
3/4 c Olive Oil

Optional:
1 lb Mozzarella Cheese
1 1/2 c Tomato Sauce

Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, Parmesan, spices, and salt. Set aside. Beat eggs in a shallow dish. Dip veal into eggs, then crumbs, coating on both sides. Heat oil in skillet. Saute veal till golden brown, about 3 minutes per side. Remove to a warm platter. Drain fat, stir in wine, scraping up brown residue till boiling. Pour over veal. OPTIONAL: Cover veal with tomato sauce. Top with mozzarella slices. Broil till cheese melts.

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