Tomato sauce (see recipe below)
1 to 1 1/2 lbs. thinly sliced boneless veal
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
2 eggs, beaten
3 tbsp. cooking oil
4 oz. Mozzarella cheese, sliced
Hot cooked fettuccine (optional)

TOMATO SAUCE:

In a heavy saucepan cook 1/4 cup chopped onion and 1 minced garlic clove in 1 tablespoon cooking oil until tender.

Add: 1 tbsp. sugar 1 tsp. dried oregano 1 tsp. dried basil 1/4 tsp. salt Dash pepper

Simmer for 30 to 40 minutes, stirring occasionally, until thickened. Set aside.

Meanwhile, cut veal into 8 pieces. Combine bread crumbs and Parmesan cheese. Dip veal pieces in egg, coat with crumb mixture. Let stand about 10 minutes or until coating begins to dry.

In a large skillet brown veal in hot oil over medium heat about 8 minutes or until golden. Place veal pieces in a baking dish. Spoon tomato sauce over top with cheese slice. Bake in 375 degree oven for 8 to 10 minutes or until veal is tender. Makes 4 servings.