Sauce:
2 tbsp. olive oil
2 (8 oz.) cans tomato sauce
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. dry basil
2 oz. water
Combine all the above ingredients together in pot. Bring sauce to boil, lower heat and simmer for 20 minutes.
Veal:
1 1/2 lb. veal cutlets, sliced thin
Bread crumbs, as needed
Corn oil
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
3 oz. Marsala wine
12 oz. Mozzarella cheese, sliced 1/8 inch thick
2 eggs, beaten
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, sand pepper. Cover bottom of a 10 inch frying pan with corn oil. Brown each cutlets to open pan and sprinkle with Marsalas wine. Place Mozzarella cheese on each cutlet and cover with sauce. Bake at 400 degrees until the cheese starts to melt. Remove and serve. Makes 4-6 servings.
