Ingredients: 2 tablespoons olive oil 2 8oz cans tomato sauce 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon dry basil 2 ounces water 1 1/2 pounds veal cutlets -- sliced thin bread crumbs -- as needed corn oil 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 3 ounces marsala wine 12 ounces mozzarella cheese, -- sliced 1/8"

Recipe Info Category: Pork & Veal Rating: 3 Contributor: J. Hayes

Combine the first 8 ingredients together in pot. Bring sauce to boil, lower heat and simmer for 20 minutes. Dip each veal cutlet in eggs and bread with bread crumbs. Set aside onto a sheet of wax paper. Sprinkle each cutlet with garlic, salt, and pepper.

Cover bottom of a 10 inch frying pan with corn oil. Brown each cutlet in open pan and sprinkle with Marsala wine. Transfer to a baking dish. Place Mozzarella cheese on each cutlet and cover with sauce. Bake at 400° until the cheese starts to melt. Remove and serve. Makes 4-6 servings.