6 oz. spaghetti
1 1/2 lbs. boneless veal round or sirloin steak, cut in 6 serving size pieces
1/4 c. all purpose flour
1/2 tsp. salt
Dash pepper
1 beaten egg
2 tbsp. milk
1/3 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
3 tbsp. cooking oil
1 lg. green pepper, finely chopped (1 cup)
1 lg. onion, finely chopped (1 c.)
2 cloves garlic, minced
2 (15 oz.) cans tomato sauce
1/4 c. water
1 tsp. dried basil, crushed
1 c. shredded Mozzarella cheese (4 oz.)
1/4 c. grated Parmesan cheese

Break spaghetti pieces in half. Cook spaghetti according to package directions; drain and set aside. Pound veal pieces to 1/4 inch thickness.

In shallow dish combine flour, salt and pepper. In another dish combine egg and milk; in a third dish mix crumbs and the 1/3 cup Parmesan. Coat veal with flour mixture; dip in egg mixture, then in crumbs. In large skillet brown meat on both sides in hot oil, 2 or 3 pieces at a time; remove meat, reserving drippings in skillet.

In reserved drippings cook green pepper, onion and garlic until onion is tender. Stir in tomato sauce, water and basil. Set aside 1/2 cup of the sauce; stir remaining sauce into cooked spaghetti. Turn spaghetti mixture into a 13 x 9 x 2 inch baking dish; arrange veal atop.

Spoon reserved sauce over meat. Bake, covered, at 350 degrees for 40 minutes. Sprinkle with Mozzarella and the 1/4 cup Parmesan. Bake, uncovered, 10 minutes more. Makes 6 servings.