1/2 c. chopped onion
2 tbsp. olive oil
Dash of garlic salt
1 (17 oz.) can Italian tomatoes
2 tsp. sugar
3/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. pepper
1 lb. veal, thinly sliced, or veal cutlets
2 eggs, beaten
1 c. seasoned dry bread crumbs
1/2 c. olive oil, divided
1 (6 oz.) pkg. sliced Mozzarella cheese
1/4 c. grated Parmesan cheese

Saute onion in oil with garlic salt for 5 minutes. Add tomatoes, sugar, salt, oregano, basil, and pepper. Mix well, mashing tomatoes with fork and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Wipe veal with damp paper towels. Dip veal in eggs, then bread crumbs. Brown veal in 1/4 cup oil about 3 minutes on each side, adding oil as needed. Place veal in a baking dish. Add 1/2 the tomato sauce and 1/2 the cheeses. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Serves 4-6.