Melt 2 tablespoons butter in 12 x 8 inch pan in oven. Dip 4 serving size pieces veal (1/2 inch thick cutlets, steaks, chops) in 1/3 cup evaporated milk. Roll in mixture of 2 tablespoons grated Parmesan cheese, 1/4 cup flour, 1/2 teaspoon salt, and few grains pepper. Put into pan. Bake, uncovered, 30 minutes. Meanwhile mix 1/3 cup evaporated milk and 1/2 cup grated Parmesan cheese. Take veal from oven. Pour 8 ounce can of tomato sauce around veal. Spoon cheese mixture on veal. Bake 20-25 minutes more, until meat is tender. Makes 4 servings.