Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat.
Transfer to a plate.
Repeat with 1 1/2 tablespoons oil and the remaining cutlets.
Season with salt and pepper.
Stir in tomato sauce and sugar and bring to a boil over medium-high.
Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Nestle the cutlets into the sauce in the pan.
Top with 1/2 cup basil, mozzarella and Parmesan.
Transfer the pan to the oven.
Broil until the cheese is bubbling, 2 to 3 minutes.
Let cool for 3 minutes before serving.
Top with the remaining basil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
