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1
Cover work surface with plastic wrap.
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2
Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet.
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3
Cover with another piece of plastic.
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4
pound the cutlets to 1/8-inch thickness.
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5
Lightly season on both sides with salt& pepper.
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6
Place flour in a shallow bowl.
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7
Place the breadcrumbs in another shallow bowl.
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8
Beat the eggs and milk together in a shallow bowl.
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9
Dredge the flattened veal chops in flour and shake off excess.
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10
Dip in the egg wash, and then coat both sides with the breadcrumbs.
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11
Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat.
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12
Saute the veal until golden on both sides, about 2 minutes per side.
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13
Remove from the skillet and place on a plate.
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14
Add the bacon to the pan and fry in the remaining fat.
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15
Remove from the pan.
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16
Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes.
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17
Add garlic and saute until fragrant, about 30 seconds.
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18
Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes.
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19
Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes.
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20
Bring the sauce to a boil.
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21
Reduce heat to medium and add the cooked bacon.
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22
Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.
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23
Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one.
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24
Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella.
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25
Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5-6 minutes .
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26
Serve immediately, 2 cutlets person, with noodles.
