Recipe for cooking veal parmigiana

Recipes from Italy :: Italian Main Dish Meats

Sauce
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 Tbsp. olive oil
1 1/2 tsp. salt
1 med. onion, chopped
1 (8 ounce) can tomato purée
1 tsp. basil
1 tsp. pepper

Sauté garlic and onion in hot olive oil until soft. Add basil, tomatoes, tomato purée, salt and pepper. Simmer this mixture for 1/2 an hour and then strain it through a sieve. Keep it hot on very low heat.

Meat
4 large veal chops or
    1 1/2 lb. (one and a half lbs. ) veal scallopini
Pepper, to taste
Olive oil
1/2 c. dry bread crumbs
Mozzarella cheese
Flour
Salt, to taste
1/2 c. Parmesan cheese
1 egg
1/4 c. parsley, chopped
Parmesan cheese
Pasta

Season some flour with salt and pepper. Beat the egg slightly. Mix the bread crumbs with 1/2 c. Parmesan cheese and parsley. Dip the veal in the flour mixture, then the beaten egg, and finally in the bread crumb mixture. Sauté veal in hot olive oil until cooked. Remove veal to ovenproof dish. Sprinkle and distribute with a little Parmesan cheese. Spoon 1/2 of sauce over meat and top with mozzarella cheese. Bake in 350 degrees fahrenheit oven until cheese melts.

Use the remaining sauce over a bed of pasta.