2 tablespoons vegetable oil
1 small onion, thinly sliced and separated into rings
1/2 cup chopped green pepper
2 garlic cloves, finely minced
1 (15-ounce) can tomato sauce
2 tablespoons dry white wine
3/4 teaspoon dried basil leaves
1/2 teaspoon sugar
1/4 teaspoon fennel seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup seasoned dry bread crumbs
3/4 cup freshly grated Parmesan cheese, divided
1/4 teaspoon pepper
2 eggs
1 pound veal cutlets, pounded
1/4-inch thick Vegetable oil for frying
For sauce, heat 2 tablespoons oil in medium saucepan. Add onion, green pepper and garlic. Saute over medium heat until tender. Stir in tomato sauce, wine, basil, sugar, fennel, salt and 1/8 teaspoon pepper. Heat to boiling. Reduce heat. 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 (175*C).
Heat 1/4-inch oil in large skillet. Add veal. Fry over medium heat, 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towels.
Arrange cutlets in 13 x 9 x 2-inch baking pan. Pour sauce over veal. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake for 15 to 20 minutes or until cheese melts.
Makes 4 to 6 servings.