60 veal cutlets (15 pounds)

5 tablespoons Gefen Onion Powder

1 and 1/4 teaspoons pepper

15 cups flour

15 eggs, beaten

30 cups Gefen Bread Crumbs

oil, for frying

15 onions, minced

15 cloves garlic, crushed

7 and 1/4 cartons (128 ounces) Tuscanini Tomato Sauce

4 cups Alfasi Cabernet Sauvignon or other red wine

3 tablespoons oregano

3 tablespoons Gefen Basil

1 cup sugar

2 teaspoons salt

2 teaspoons pepper