Veal Parmesan

Ingredients

4 veal cutlets, cut 3/8 inch thick (about 4 ounces each)
4 tablespoons olive oil, divided
1 small red bell pepper, finely chopped
1 medium onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
1 can (14-1/2 ounces) whole peeled tomatoes, undrained and finely chopped
1 cup chicken broth
1 tablespoon tomato paste
1 tablespoon chopped parsley
1 teaspoon sugar
3/4 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 egg
1/4 cup all-purpose flour
2/3 cup fine dry bread crumbs
2 tablespoons butter
1 1/2 cup shredded mozzarella cheese (about 6 ounces)
2/3 cup freshly grated Parmesan cheese
Fresh basil leaves for garnish
Hot cooked pasta

Instructions

Makes 4 servings. Pound veal with meat mallet to 1/4-inch thickness. Pat dry with paper towels; set aside. To make tomato sauce, heat 1 tablespoon oil in medium saucepan over medium heat. Cook and stir bell pepper, onion, celery and garlic in hot oil 5 minutes. Stir in tomatoes and juice, broth, tomato paste, parsley, sugar, dried basil, salt and black pepper. Cover and simmer over low heat 20 minutes. Uncover and cook over medium heat 20 minutes more or until sauce thickens, stirring frequently; set aside. Beat egg in shallow bowl; spread flour and bread crumbs on separate plates. Dip reserved veal cutlets to coat both sides evenly, first in flour, then in egg, then in bread crumbs. Press crumb coating firmly onto veal. Heat butter and 2 tablespoons oil in large skillet over medium-high heat. Add veal. Cook 3 minutes per side or until browned. Preheat oven to 350 F. Remove veal with slotted spatula to ungreased 13X9-inch baking dish. Sprinkle mozzarella cheese evenly over veal. Spoon reserved tomato sauce evenly over cheese. Sprinkle Parmesan cheese over tomato sauce. Drizzle remaining 1 tablespoon oil over top. Bake, uncovered, 25 minutes or until veal is tender and cheese is golden. Garnish, if desired. Serve with pasta.