|Grated parmesan cheese||2 Ounce (1/2 Cup)|
|Egg white||1 Large|
|Cold water||1 Tablespoon|
|Plain dry bread crumbs||3⁄4 Cup (12 tbs)|
|Veal cutlets||18 Ounce (1/8 Inch Thick, Three 6 Ounce Each)|
|Olive oil||2 Tablespoon|
|Yellow onion||1 Small, chopped to make 1/2 cup|
|Garlic||2 Clove (10 gm), slivered|
|Crushed canned tomatoes||1 3⁄4 Cup (28 tbs), undrained|
|Chopped fresh basil/2 teaspoons dried basil leaves||2 Tablespoon|
|Part skim mozzarella cheese||4 Ounce, thinly sliced|
1. Preheat the oven to 425°F and set out an 11" x 17" x 2" baking dish. On a piece of wax paper, spread the Parmesan cheese. In a pie plate, whisk the whole egg, egg white, and water until frothy. Spread the bread crumbs on another plate. Coat each cutlet with the Parmesan, then the egg mixture, and then the bread crumbs.
2. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Brown the veal for 2 minutes on each side or until golden brown, then drain on paper towels.
3. In the same skillet, heat the remaining 1 tablespoon of oil over moderately high heat. Add the onion and garlic and saute for 5 minutes. Stir in the tomatoes with their juices, the basil, sugar, and salt. Lower the heat and simmer, uncovered, for 5 minutes.
4. Spread 1/2 of the tomato sauce in the baking dish, top with the veal, the remaining sauce, and the mozzarella cheese. Bake, uncovered, for 10 minutes or until bubbly. Serve with helpings of Peppered Pasta.