Veal Cutlets

6 veal cutlets

1 egg, slightly beaten with 2 tbsp water

1 cup bread crumbs

1/2 tsp salt

1/4 tsp pepper

1/2 cup grated parmesan cheese

1/2 cup butter

6 slices boiled ham

1 cup milk

8 oz can tomato sauce

Pound veal; dip in egg mixture. On piece of waxed paper combine crumbs,

salt, pepper and 1/4 cup cheese; use to coat veal; press crumbs into veal

\with the back of a knife or spoon. Melt butter or margarine in a large skillet;

saute veal for 5 minutes on each side. Top each cutlet with ham slice;

sprinkle with remaining cheese. In a small bowl blend milk and tomato

sauce; pour over cutlets. Cover; simmer for 30 minutes.