Ingredients:

1 lb thin Veal Scallopini 500g
2 egg, beaten
½ teaspoon seasoned salt 2ml
pinch of fresh ground pepper
1 cup seasoned dry breadcrumbs 250ml
½ cup olive or salad oil 125ml
Tomato Sauce (recipe below)
½ cup Sauterne 125ml
1 package (8oz) Mozzarella, 250g
or Scamorza Cheese sliced or grated
¼ cup grated Parmesan Cheese 60ml

Tomato Sauce
2 tablespoon olive oil 30ml
1 clove of garlic, crushed
1 can (1 lb) Italian tomatoes (not drained)
¾ teaspoon salt 3.7ml
½ teaspoon dried oregano 2ml
¼ teaspoon dried basil 1ml
2 teaspoons white sugar 10ml
¼ teaspoon fresh pepper 1ml

Instructions

Preheat oven to 350ºF (176ºC).Blot veal with damp paper towels.Dip into egg, then bread crumbs, coating lightly.Add seasonings. In a large skillet, heat about ¼ cup oil.Add veal slices, a few at a time, and cook until golden brown – 2-3 minutes for each side. Add more oil as needed.Place veal in a 10 x 6 ½ x 2″ baking dish to cover bottom in a single layer.Add half the tomato sauce and half the cheese.Gently pour sauterne over everything.Cover baking dish with foil.Bake 30 minutes or until sauce simmers.

Tomato Sauce:
In hot oil, in a medium saucepan, sauté onions and garlic until golden brown – about 5 minutes.
Add (not drained) tomatoes, and seasonings mix well, mashing the tomatoes with a fork.Bring to a boil reduce heat, and cover,simmer 10 – 15 minutes.