2 lb. veal round steak, cut 1/2" 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, divided
1/2 tsp. basil leaves
1/2 tsp. salt
Dash of pepper
3 tbsp. oil
1 (15 oz.) can tomato sauce
1 clove garlic, crushed
1 tbsp. sugar
1/2 tsp. leaf oregano
6 slices Mozzarella cheese

Cut steaks in 6 serving size pieces. Dry veal with absorbent towel. Dredge in flour. Mix egg and water. Combine bread crumbs, 1/2 cup Parmesan cheese, basil leaves, salt and pepper. Dip each piece of veal in egg mixture and then dredge in crumb mixture, coating evenly. Measure oil into large roasting pan and place in oven; preheat oven to 400 degrees, 5 to 10 minutes. Place breaded veal in pan and bake, uncovered at 400 degrees, 30 to 40 minutes until golden brown. Pour off drippings. Combine tomato sauce, garlic, sugar and leaf oregano; pour over meat. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover securely with foil and bake 15 minutes.