Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4                       veal steak
                        flour
                        salt,pepper
1                       egg
1         tablespoon    water
1         package       dry breadcrumbs
30        grams (1 oz)  butter
1/4       cup oil
250       grams (8oz)   mozzarella chesse
60        grams (2oz)   grated parmesan
1         tablespoon    Olive oil, extra Virgin

TOMATO SAUCE
1                       onion
1         stick         celery
1                       red pepper
1         clove         garlic
1         tablespoon    oil
400       grams         whole tomato
1         tablespoon    chopped parsley 
1/2       teaspoon      dried basil
2         teaspoons     sugar
1         tablespoon    tomato paste
1 1/2     cups          water
1                       chicken stock cube
                        salt, pepper

Preparation:

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.