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TUCSON - Today on "Let's Make a Meal," Chef Mary Weger from Venice Restaurant Pizzeria stopped by to make Veal Cutlet Parmigiana. Here's the recipe:

Veal Cutlet Parmigiana
Veal 2 - 4oz. Cutlets - Flour, Egg Milk, Bread Crumbs

Flour, Egg Milk & Bread Crumbs

In a medium size bowl mix 3 eggs and 1cup of milk
Medium bowl of flour
Medium bowl of bread crumbs
Dip Veal in flour
Then dip Veal in eggs & milk coating entire cutlet
Then dip Veal in bread crumbs and coat entire cutlet

Fry in olive oil medium heat until golden brown

Place Veal Cutlet in separate baking dish
Cover with Marinara sauce
Top with Mozzarella Cheese
& a sprinkling of Parmesan Cheese.

Bake in oven at 425 degrees for 10-12 minutes until cheese melts
& lightly browns.

Served with a side of spaghetti
Choice of favorite Sauces on Spaghetti:
Pesto, Alfredo, Meat Sauce or Marinara.

Serve with garlic bread