Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  leg veal cubed
  3        tablespoons  seasoned plain flour
  3                     eggs beaten
  4             ounces  / 1 cup dry breadcrumbs
  2          teaspoons  finely grated lemon peel
                        italian sauce
  2        tablespoons  olive oil
  1                     onion finely chopped
  1              clove  garlic crushed -- up to 2
  1 1/2         pounds  ripe tomatoes skinned and chopped
  5        tablespoons  dry white wine
                        slat and pepper
  1         tablespoon  chopped fresh basil

Preparation:

Toss veal in flour; dip in egg and coat in mixed crumbs and peel. To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes. Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. Serve with the veal cooked in hot oil.

Nutritional Information:

290 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium