Olive or salad oil
3 cloves of garlic, peeled and minced finely
1 onion, peeled and minced
1-1 1/4 oz. can of tomatoes
1 1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1/4 tsp. thyme
1 lb. veal cutlet, cut thin
1 egg
1/4 c. dried bread crumbs
Grated Parmesan cheese
1/2 lb. Mozzarella cheese

1. In 3 tablespoons of hot oil, in saucepan, saute garlic and onion until golden brown. Add tomatoes, salt, pepper and break up the tomatoes with a spoon. simmer uncovered 10 minutes. Add tomato sauce and thyme and simmer 20 minutes.

2. While sauce simmers, fix veal. Cut cutlet into 8 slices, each about 4 1/2 inches by 2 inches. In a pie plate beat egg well with a fork. Combine bread crumbs with 1/4 cup of grated Parmesan cheese on a piece of waxed paper.

3. Dip each piece of veal, first in egg, then in crumbs. Saute 3 pieces at a time in one tablespoon of hot oil in a skillet. When browned on bottom turn with a broad spatula. Saute until golden brown. Set side by side in a 12 x 8 x 2 inch dish.

4. Preheat oven to 350 degrees. Slice Mozzarella thinly. Pour two-thirds of the sauce over the veal. Arrange Mozzarella slices on top. Spoon on remainder of sauce. Sprinkle with 1/4 to 1/3 cup of grated Parmesan.

5. Bake 30 minutes and serve. Yield - 4 servings.