|Veal leg round steak||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated parmesan cheese||2 Tablespoon|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄4 Teaspoon, crushed|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
Cut veal into 4 pieces; pound to 1/4-inch thickness.
In skillet cook onion and garlic in butter till almost tender.
Push to one side of skillet; add meat to skillet and brown on both sides.
Sprinkle with Parmesan; add green pepper.
Combine tomato sauce, sugar, and basil.
Pour over meat, stirring in the onion mixture.
Cover; cook over low heat for 20 to 25 minutes or till meat is tender.
Sprinkle mozzarella over meat.
Cover; cook 1 to 2 minutes more to melt cheese.
Skim fat from remaining juices; pass juices with meat.