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Veal Asiago

1 5 oz. Buono Cielo Veal Cutlet
2 Eggs, beaten
¼ C Baker Boy Deluxe Breading
3 oz. California Red Marinara Sauce
2-3 slices Sliced Asiago Cheese
Combine bread mix, all dry spices and cilantro together.
Dip veal cutlet into beaten eggs, remove to breading mix and cover evenly.
Pan fry the veal in oil over medium heat, browning lightly on both sides.
Cover cooked cutlet end to end with the marinara sauce.
Lay the sliced asiago over the sauce to completely cover the cutlet.
Place in oven or under salamander to melt the cheese.
Serve immediately with a side of pasta.