4 veal cutlets (4 oz. each)
2 tbsp. flour
4 oz. red wine
2 eggs
2 tbsp. olive oil
1/2 onion, chopped
Salt and pepper to taste
6 oz. can tomatoes, drained or fresh peeled tomatoes
1 clove garlic, chopped
4 oz. chicken broth
Pinch of basil
Chopped parsley
Parmesan cheese

Dredge flattened veal cutlets into flour. Beat eggs, salt, pepper and chopped parsley. Dip the veal cutlets into this egg mixture. Heat oil in fry pan. Saute the onion and garlic until light brown. Add the rest of the ingredients. Simmer for 10-15 minutes, stirring occasionally. Add Parmesan cheese to taste.