1 lb. veal cutlets, thin
2 eggs
Bread crumbs to coat
Flour to coat
6 whole fresh tomatoes
1 med. red onion
3 stalks celery
3/4 c. olive oil
1/4 c. balsamic vinegar
Basil leaves to taste
Oregano to taste
Salt & pepper to taste

Wedge tomatoes. Chop onion and celery. Mix in bowl with olive oil, salt, pepper, balsamic vinegar, oregano and basil. Dredge cutlets in flour, egg, then bread crumbs. Saute cutlets until done. Pour cold mixture over hot cutlets. Serve. Optional: Fresh sliced Mozzarella on top.

Serves 4.