6 oz. spaghetti
1 1/2 lb. boneless veal round or sirloin steak, cut in 6 serving pieces
1/4 c. all purpose flour
1/2 tsp. salt
Dash of pepper
1 egg, beaten
2 tbsp. milk
1/3 c. fine, dry bread crumbs
1/3 c. parmesan cheese, grated
3 tbsp. cooking oil
1 large green pepper, finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
2-15 oz. cans tomato sauce
1/4 c. water
1 tsp. dried basil, crushed
1 c. mozzarella cheese, shredded
1/4 c. parmesan, grated

Break spaghetti pieces in half. Cook spaghetti according to package directions; drain and set aside. Pound veal pieces to 1/4 inch thick. In shallow dish combine flour, salt, and pepper. In another dish combine egg and milk. In a third dish mix bread crumbs and 1/3 cup parmesan cheese. Coat veal with flour mixture; dip in egg mixture, then in crumbs. In large skillet brown meat on both sides in hot oil, 2 or 3 pieces at a time; remove from heat, reserving drippings in skillet. In reserved drippings, cook green pepper, onion, and garlic till onion is tender. Stir in tomato sauce, water, and basil. Set aside 1/2 cup of the sauce; stir remaining sauce into cooked spaghetti. Turn spaghetti mixture into 13 x 9 x 2 inch baking dish; arrange veal on top of spaghetti. Spoon reserved sauce over meat.

Bake, covered, at 350°F for 40 minutes. Sprinkle with mozzarella and the 1/4 cup parmesan.

Bake uncovered 10 minutes more. Serves 6.