VEAL PARMAGIANA

1/2 Tsp Black Pepper
2 Ounces Water
2 Tbsp Olive Oil
2 450mls Can Tomato Sauce
1/4 Tsp Sugar
1/4 Tsp Salt
1/4 Tsp Black Pepper
12 Ounces Mozarella Cheese 1/8"
1/4 Tsp Dried Basil
2 Eggs - Beaten
750gms Veal Cutlets Sliced Thin
Breadcrumbs as needed
Olive Oil
1/2 Tsp Garlic Powder
1/2m Tsp Salt
3 Ounces Marsala Wine
1/4 Tsp Garlic Powder

Combine the first 8 ingredients together in a pot. Bring sauce to boil, lower heat and simmer for 20 minutes. Dip each veal cutlet in eggs and breadcrumbs. 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 olive 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 200 degrees until the cheese starts to melt. Remove and serve.