Veal Parmesan

2 tbsp. oil
1 small onion, thinly sliced and separated into rings
½ cup chopped green pepper
1 garlic, minced
1 15oz. can tomato sauce
2 tbsp. dry white wine
¾ tsp. basil
½ tsp. sugar
¼ tsp. fennel seed
¼ tsp. salt
1 cup seasoned dry bread crumbs
¾ cup grated Parmesan cheese
1/4 tsp. white pepper
2 eggs
1 lb. veal cutlets, ¼” thick

For sauce, heat 2 tbsp. oil in medium saucepan. Add onion, green pepper and
garlic. Sauté over moderate heat until tender. Stir in tomato sauce, wine,
basil, sugar, fennel, and salt. Heat to boiling. Reduce heat. Simmer
uncovered for 30 minutes, or until sauce is thickened.

Mix bread crumbs, ¼ cup of Parmesan and pepper in shallow dish. Beat eggs
slightly in another shallow dish. Dip veal into eggs, then in bread crumb
mixture to coat.

Heat ¼” of oil in large skillet. Add veal. Fry over moderate heat, 3 to 4 minutes
or until golden brown, turning over nonce. Drain on paper towels.
Arrange cutlets in 13 x 9 glass baking dish. Pour sauce over veal. Sprinkle
with remaining Parmesan. Bake at 350° for 15 to 20 minutes or until cheese melts.

4 to 6 servings