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Friday, May 02, 2008 Chicken, Pork Tenderloin or Veal Parmesan By Article @ 1:58 PM :: 144 Views :: Meats, Main Dish, Italian   4 chicken breasts (or veal or pork tenderloin, if breasts or meat are too thick, slice lengthwise, then flatten.) 1 large can crushed tomatoes or puree 8 slices of Mozzarella cheese or shredded 1/3 c. imported Romano or Parmesan cheese 1 Egg & 2-3 T. Milk ½ c. flour 2-3 cups seasoned bread crumbs 2 cloves of garlic Enough oil to cover pan to cook meat  ½ c. or more of sliced mushrooms Salt, pepper, basil, oregano, dash of cayenne or red pepper (optional) to taste Beat eggs. Mix a teaspoon of Romano cheese and a dash of salt and pepper. Add milk in eggs. Beat well. Dip meat in flour, then in egg, then in breadcrumbs; coat both sides evenly. Heat oil and garlic in skillet over medium heat. Cook the meat slightly brown on both sides. To make the sauce: Mix puree. Add water until desired thickeness for sauce. Add seasonings to taste. In a 9x12 baking dish spoon the sauce to cover the bottom of the pan. Place meat in dish. Lay slices of Mozzarella or shredded Mozzarella over meat. Arrange sliced mushrooms around meat. Spoon sauce over cheese and mushrooms. Sprinkle Romano cheese on top. Bake covered for about 30 minutes at 350 degrees. Remove cover and bake 10 more minutes or until meat is done and cheese is golden.