|Onion||1 Small, thinly sliced and separated into rings|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce||15 Ounce (1 Can)|
|Dry white wine||2 Tablespoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Fennel seed||1⁄4 Teaspoon|
|Seasoned dry bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs) (Divided)|
|Veal cutlets||1 Pound (1/4 Inch Thick)|
For sauce, heat 2 tablespoons Oil in medium saucepan.
Add onion, green pepper and garlic.
Saute over moderate heat until tender.
Stir in tomato sauce, wine, basil, sugar, fennel, salt and 1/8 teaspoon pepper.
Heat to boiling.
Simmer, uncovered, for 30 minutes, or until sauce is thickened.
Mix bread crumbs, 1/4 cup Parmesan cheese and 1/4 teaspoon pepper in shallow dish.
Beat eggs slightly in another shallow dish.
Dip veal into eggs, then in bread crumb mixture to coat.
Preheat oven to 350 °F.
Heat 1/4 inch oil in large skillet.
Fry over moderate heat, 3 to 4 minutes, or until golden brown, turning over once.
Drain on paper towels.
Arrange cutlets in 13x9-inch baking dish.
Pour sauce over veal.
Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake at 350°F, 15 to 20 minutes or until cheese melts.