1 c. chopped onions
1 tbsp. cooking oil
1 can Progresso tomato puree (16 oz.)
1 can Progresso tomato sauce (8 oz.)
1/4 tsp. basil leaves
1 clove garlic, crushed
1 egg, add a little milk
1/2 c. bread crumbs
2/3 c. Parmesan cheese & Romano cheese
6 veal cutlets, 1/4 inch thick
1/4 c. cooking oil
8 oz. Mozzarella cheese

Saute onions in 1 tablespoon oil in saucepan. Add tomato puree and sauce, garlic and seasonings. Simmer uncovered 40 to 60 minutes.

While sauce is cooking, combine crumbs and 1/3 cup of Romano and Parmesan cheese. Dip cutlets in beaten egg and milk and then in crumb mixture. Brown cutlets in 1/4 cup of oil.

Use a 13 x 9 x 2 inch baking pan. Place cutlets in pan. Pour half of sauce over cutlets, top with remaining sauce. Sprinkle with cheese. Bake at 350 degrees for 40 minutes.