Veal Parmigiana

Sauce:
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoons salt
1 medium onion, chopped
1 (8 ounce) can tomato pur e
1 teaspoon basil
1 teaspoon pepper

Saute garlic and onion in hot olive oil until soft. Add basil, tomatoes, tomato puree, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot on very low heat.

Meat:
4 large veal chops or 1 1/2 pounds veal scallopini
Pepper, to taste
Olive oil
1/2 cup dry bread crumbs
Mozzarella cheese
Flour
Salt, to taste
1/2 cup Parmesan cheese
1 egg
1/4 cup parsley, chopped
Parmesan cheese
Pasta

Season some flour with salt and pepper. Beat the egg slightly. Mix the bread crumbs with 1/2 cup Parmesan cheese and parsley. Dip the veal in the flour mixture, then the beaten egg, and finally in the bread crumb mixture.

Saut veal in hot olive oil until cooked. Remove veal to ovenproof dish. Sprinkle with a little Parmesan cheese. Spoon 1/2 of sauce over meat and top with mozzarella cheese. Bake in 350 degree F oven until cheese melts. Use the remaining sauce over a bed of pasta.