Veal Alla Parmagiana

• 2 tablespoons olive oil
• 2 8oz cans tomato sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dry basil
• 2 ounces water
• 1 1/2 pounds veal cutlets -- sliced thin
• Bread crumbs -- as needed
• Corn oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 ounces Marsala wine
• 12 ounces Mozzarella cheese, -- sliced 1/8"
• 2 eggs -- beaten

Combine the first 8 ingredients together in pot. Bring sauce to boil, lower heat and simmer for 20 minutes. Dip each veal cutlet in eggs and bread with bread crumbs. Set aside onto a sheet of wax paper. Sprinkle each cutlet with garlic, salt, and pepper. Cover bottom of a 10 inch frying pan with corn oil. Brown each cutlet in open pan and sprinkle with Marsala wine.
Transfer to a baking dish. Place Mozzarella cheese on each cutlet and cover with sauce. Bake at 400 degrees until the cheese starts to melt. Remove and serve. Makes 4-6 servings.