Pork-rind Veal Parmesan - from Mickey Chenery

I finally gave it a try with a nice piece of veal. I crunched em up fine and added spices of the Italian type. I dipped the veal cutlet in egg and covered liberally with the mixture. I then seared the meat in olive oil till golden. Put the meat in a baking dish and cover with sautéed mushrooms and a "little" tomato sauce. Then of course drown in a nice Italian cheese mixture. I used Sargento's 6 cheese Italian. 0 carbohydrates! Bake at 375 for 35 minutes until cheese is golden. AWESOME! No pork rind after taste at all. Just like mamma used to make! Bon Appetit, my lo-carbin buddies!