1- 1 1/2 lbs. veal cutlet, 1/4" thick
Flour
2 eggs, slightly beaten
Salt & pepper
1 c. fine dry bread or cracker crumbs
1/2 c. grated Parmesan cheese
6-8 tbsp. olive oil
1/2 lb. Mozzarella cheese, sliced

TOMATO SAUCE:

2 tbsp. butter
2 tbsp. olive oil
1 sm. onion, chopped
1 clove garlic
1 (6 oz.) can tomato paste
1 1/2 c. water
1/2 tsp. basil, crushed
Salt & pepper

Season eggs with salt and pepper. Mix crumbs with 4 tablespoons grated Parmesan. Lightly coat cutlets with flour, dip in egg, then in crumbs, coating cutlets well. Fry in hot oil until golden brown. Put them in a shallow baking dish. Pour tomato sauce over cutlets, top with Mozzarella cheese, sprinkle with remaining Parmesan. Bake at 350 degrees for 10 to 15 minutes or until Mozzarella is melted.

SAUCE: Saute onion and garlic in butter and oil. Remove garlic and stir in tomato paste, water, basil, salt and pepper. Simmer for 15 minutes. Serve hot. Makes 6 servings.