1 1/2 to 2 lbs. veal round steak cutlet

Have 1/2 inch thick, cut into 6 pieces. Mix 1/3 cup grated Parmesan cheese and 1 cup flour. Mix 1/4 teaspoon salt and 1/4 teaspoon pepper and 3 eggs, well beaten, 2 cups tomato sauce, 6 slices Mozzarella cheese, 1/3 cup olive or vegetable oil.

Heat oil in skillet. Dip cutlets in egg mixture and then in flour mixture. Put in skillet and brown on both sides in medium heat.

Place cooked cutlets in about 11x7x1 1/2 inch baking dish. Pour sauce over cutlets. Top with Mozzarella cheese, one slice per cutlet. Bake at 350 degrees for 15 to 20 minutes until cheese melts and is lightly brown. Serves 6.

SAUCE:

1 lg. onion, chopped
1 tbsp. parsley flakes
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. sugar
1/3 c. olive or vegetable oil
1/4 tsp. garlic powder or 2-3 cloves of garlic, chopped
1 (18 oz.) can tomato paste
3-4 (4-6 oz.) cans tomato juice

In large 12 quart pot, heat oil over medium heat. Fry onion and just before golden brown, add garlic powder or chopped garlic. Cook until golden brown.

Add tomato juice. Stir in tomato paste so paste does not stick to bottom of pot. Add spice, salt, pepper and sugar.

Bring to boil over medium heat, stirring frequently. Lower heat and simmer 3-4 hours, stirring occasionally so sauce doesn't stick.