1 pound very thin chicken (or veal)
2  large onions, minced
3 cloves garlic, minced
2  cans (16-ounce each) tomatoes
1 teaspoon salt
1  can (8-ounce) tomato sauce
1/2 teaspoon pepper
1  can (6-ounce) tomato paste
2 tablespoons oregano
2 tablespoons basil
1  fennel seeds
1/4 cup dried bread crumbs
1  egg, beaten
1/2 pound mozzarella cheese
1 1/4 cups Parmesean cheese
6 tablespoons olive oil, divided

Cut the meat into serving pieces; set aside.

Cook onions and garlic together in 3 tablespoons of olive oil, about 5 minutes. Break the tomatoes with a fork, then add them along with the salt and pepper to the onions and garlic. Simmer about 5 minutes; then add tomato sauce, paste, and herbs. Cover and simmer about 20 minutes.

While sauce is simmering, in another bowl, combine the bread crumbs with 1 1/4 cups Parmesan cheese. Dip the cut meat into the beaten egg, then dredge through the crumb mixture. Brown in 3 tablespoons of olive oil.

Transfer the meat into a shallow baking dish. Pour on 2/3 of the sauce, top with mozzarella cheese, then remaining sauce. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes.

Serve with your favorite pasta. Add a nice salad of varied greens to compliment the meal.