Gary Cooper's Veal Parmigiana

4 veal cutlets
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup bread crumbs
3 tablespoons grated Parmesan cheese
6 tablespoons olive oil
8-ounce can tomato sauce
1/2 lb. Mozzarella cheese

Pound cutlets (totaling about 1 1/4 lbs) with mallet. Mix salt, pepper and
eggs. Mix bread crumbs and Parmesan cheese.
Dip cutlets in egg, then in crumbs. Heat oil in dutch oven or casserole.
Add cutlets and saute until golden brown - about 5 minutes on each side.
Pour tomato sauce around cutlets and top with slices of Mazzarella cheese.
Bake at 325 for 20 minutes.