Veal Cutlets Parmigiana

Ingredients

• 6 veal cutlets or scallops cut from the leg, of even size and about ¾ inch thick
• 2 eggs
• ¾ cup milk or light cream
• 1½ to 2 cups freshly made bread crumbs
• Salt and freshly ground pepper to taste
• ½ teaspoon dried basil
• 3 tablespoons grated Parmesan cheese
• Flour
• ½ cup olive oil (approximately)
• Grated Parmesan cheese
• 6 slices mozzarella or Monterey jack cheese
• 6 to 8 cloves garlic, blanched in boiling water 5 minutes
• 2 cups tomato purée or sauce
• 6-ounce can tomato paste
• 1½ teaspoons basil
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• Sugar, if needed

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