Veal Parmesean

1 egg
2 T water
2/3 C dry bread crumbs (any flavor)
1/3 C grated Parmesan cheese
1 1/2 pounds veal
1/4 c olive or vegetable oil
2 c tomato pasta sauce (any variety)
2 c shredded mozzarella cheese (8 ounces)

Heat oven to 350°F.

Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown