1 1/2 lbs. veal cutlet, 1/4 inch thick
Flour
2 eggs, slightly beaten
Salt and pepper
1 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
6 to 8 tbsp. olive oil
1/2 lb. Mozzarella cheese, sliced

TOMATO SAUCE:

2 tbsp. butter
2 tbsp. olive or salad oil
1 sm. onion, chopped
1 whole clove garlic
1 (6 oz.) can tomato paste
1 1/2 c. water
1/2 tsp. dry basil, crushed
Salt and pepper

Season eggs with salt and pepper. Mix bread crumbs with 4 tablespoons grated Parmesan. Lightly coat cutlets with flour; dip in egg, then in bread crumbs, coating cutlets well. Fry in hot oil until golden brown. Put them in a shallow baking dish. Pour tomato sauce over cutlets; top with Mozzarella cheese. Sprinkle with remaining Parmesan. Bake at 350 degrees for 10 to 15 minutes or until Mozzarella is melted and golden. Serve hot. Makes 6 servings.

Tomato Sauce: Saute onion and garlic in butter and oil. Remove garlic. Stir in tomato paste, water, basil, salt, and pepper. Simmer, uncovered, 15 minutes.