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Veal Parmesan

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

1. 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.
2. Mix bread crumbs, 1/4 cup Parmesan cheese and 1/4 teaspoon pepper in shallow dish.
3. Beat eggs slightly in another shallow dish.
4. Dip veal into eggs, then in bread crumb mixture to coat.
5. Preheat oven to 350*F (175*C).
6. 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.
7. 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.