2 (15 oz.) cans tomato sauce
1 tbsp. butter, melted
1 tbsp. Worcestershire sauce
1 tsp. dried whole oregano
1 tsp. dried whole basil
1/4 tsp. garlic powder
1/4 tsp. pepper
2 eggs
1/4 tsp. pepper
2 lbs. veal cutlets, cut into serving size pieces
About 4 c. soft breadcrumbs
1/2 c. olive oil
1/4 c. grated Parmesan cheese
1 (8 oz.) pkg. sliced Mozzarella cheese

Combine first 7 ingredients in saucepan; cook over medium heat, about 5 minutes, stirring occasionally. Set aside.

Combine eggs and pepper; beat well. Flatten cutlets with a meat mallet to 1/8 inch thickness, if necessary. Dip cutlets in egg, and dredge in breadcrumbs. Cook cutlets in hot oil 4 minutes on each side or until browned. Place in a lightly greased 13 x 9 x 2 inch baking dish.

Pour sauce over veal, and sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and top with Mozzarella cheese; bake an additional 5 minutes or until cheese melts. Yield: 6 servings.