6 veal cutlets
3 eggs, beaten
Salt, pepper and basil to taste
3/4 c. bread crumbs
1/2 c. Parmesan cheese, grated
Olive oil
1 c. (or more) spaghetti sauce
Mozzarella cheese

Pound cutlets until thin. Dip them in the beaten egg seasoned with salt, pepper and basil, then in a mixture of the bread crumbs and half of the Parmesan cheese. Saute the cutlets in hot olive oil until they are golden brown. Place in a shallow baking pan. Pour the spaghetti sauce over and top with thin slices of Mozzarella cheese and sprinkle with remaining Parmesan. Bake in a moderate oven for about 15 minutes or until the cheese melts and just begins to brown. Serves 6.