Veal Parmigiana - cooking recipe

Ingredients

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

Preparation

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.
Add tomatoes, salt, sugar, nutmeg and pepper.
Cook over medium heat for 5 minutes, or until saucy and thickened, stirring frequently.
Stir in basil and 1 1/2 teaspoons Parmesan cheese.
Cover and remove from heat; reserve.