Preparation / Directions:
1. Pound veal out thinly, trim to neat shape, remove membrane from edge of veal. Toss veal in flour which has been seasoned with salt and pepper, shake off excess, dip in combined beaten egg and water, press on breadcrumbs, referate veal while preparing sauce. Heat butter and oil in pan, cook veal till tender and golden brown on both sides, place in ovenproof dish. top veal with greted mozzarella cheese.
2. For tomato Sauce, peel onion, chop finly; chop celery finely; seed pepper, chop pepper finely. Heat oil in oan, add oin, celery, pepper and crushed galic; cook, stiring until onion is transparent. push tomatos with their liquid through sieve; add puree to pan (discrard pulp), wit parsly, basil, sugar, tomato paste, water and crumbled stock cube, clove, bring to boil, reduce heat, simmer covered until suauce is thick. season with salt and pepper. spoon over mozzarella cheese.
3. sprinkle evenly with parmesan cheese, drizzle with extra oil. Bake uncovered in moderate oven 20 to 30 minutes or until golden brown.
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