Veal Parmigiana

• 1 1/2 tsp. chopped basil or 1/2 tsp. dried basil leaves, crushed
• 2 Tbsp. plus 1 1/2 tsp. grated Parmesan cheese, divided
• 8 oz. veal leg cutlets, cut 1/8 to 1/4-inch thick
• 2 Tbsp. chopped onion
• 8 oz. plum tomatoes, peeled, seeded and chopped
• dash of each: ground nutmeg and pepper
• 1/3 c. shredded Mozzarella cheese
• 3 tsp. olive oil, divided
• 1 small garlic clove, crushed
• 1/8 tsp. salt
• 1 egg, beaten
• 1/8 tsp. sugar
• 1/3 c. fine dry bread crumbs

1. Heat 1 teaspoon oil in small nonstick skillet over medium heat. Add onion and garlic and saute for 3 to 4 minutes, or until crisp-tender, stirring occasionally.
2. Add tomatoes, salt, sugar, nutmeg and pepper.
3. Cook over medium heat for 5 minutes, or until saucy and thickened, stirring frequently.
4. Stir in basil and 1 1/2 teaspoons Parmesan cheese.
5. Cover and remove from heat; reserve.

basil, parmesan cheese, veal leg cutlets, onion, tomatoes, pepper, mozzarella cheese, olive oil, garlic, salt, egg, sugar, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989114 (may not work)