3 tbsp. butter
1/2 c. bread crumbs
1/4 c. grated Parmesan cheese
1/2 tsp. salt and dash of pepper
1 lb. veal cutlets, 1/4 inch thick
1 egg, beaten
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
1/2 tsp. sugar
Onion salt
4 oz. sliced Mozzarella cheese

Melt 3 tablespoons butter in 10 x 6 x 1 1/2 inch baking dish. Combine bread crumbs, Parmesan cheese, salt and pepper. Dip veal cutlets in egg, then in crumb mixture. Place in baking dish. Bake in hot oven (400 degrees) for 20 minutes. Turn meat. Bake 15 to 20 minutes more or until meat is tender.

Meanwhile, combine tomato sauce, oregano, sugar and dash of onion salt. Heat to boiling, stirring frequently. Pour tomato sauce over meat. Top with Mozzarella cheese. Return casserole to oven to melt cheese. Makes 4 servings.