2 lbs. veal round steak cut 1/2-inch thick or 6 cutlets

2 tbsp. flour
1 egg, slightly beaten
2 tbsp. water
1/2 c. fine dry bread crumbs
3/4 c. grated Parmesan cheese
1/2 tsp. each: basil, salt
1/8 tsp. pepper
3 tbsp. cooking oil
1 (15 oz.) can tomato sauce
1 clove garlic, crushed or
1/8 tsp. garlic powder
1 tbsp. sugar
1/2 tsp. oregano
6 slices (1 oz. each) Mozzarella cheese
Oregano to taste

Cut steaks into 6 pieces. Dry veal with absorbent towels. Dredge in flour. Set aside. Mix egg and water; set aside. Combine bread crumbs, 1/2 cup Parmesan cheese, basil, salt and pepper. Dip each piece of veal in egg mixture, then dredge in crumb mixture, coating evenly.

Measure oil into large roasting pan and bake uncovered for 30-40 minutes, until golden brown. Pour off drippings. Combine tomato sauce, garlic, sugar, oregano; pour over meat. Sprinkle with remaining 1/4 cup cheese. Cover securely with foil and bake 15 minutes. Uncover and place a slice of Mozzarella cheese on each piece of veal. Sprinkle oregano (to taste) on cheese, if desired. Bake 3-5 minutes until cheese is melted.