3 cloves of garlic
1 med. onion
4 tbsp. olive oil
1 tsp. basil
1 #2 can Italian tomatoes
1 can tomato puree
1 1/2 tsp. salt
1 tsp. pepper

Chop the garlic and onion and saute them in hot olive oil until soft. Add the basil, canned tomatoes, tomato puree, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot over a pan of hot water or very low heat.

FOR THE MEAT:

4 lg. veal chops
Flour
Salt and pepper
1 egg
1/2 c. dry bread crumbs
Grated Parmesan cheese
1/4 c. chopped parsley
Olive oil
4 pieces Mozzarella cheese

Season some flour with salt and pepper. Beat the egg lightly. Mix the bread crumbs with 1/2 cup of grated cheese and the chopped parsley. Dip the chops in the flour, then in the beaten egg and finally in the crumbs-cheese-parsley mixture. Saute them in hot olive oil until they are nicely browned on both sides. Reduce the heat, cover the pan and cook slowly for 10 minutes.

Remove the chops to a flat oven-proof baking dish and sprinkle them liberally with more grated cheese. Spoon half the tomato sauce over the meat and top with slices of Mozzarella. Cover with the rest of the tomato sauce and sprinkle with more grated cheese.

Bake in a 350 degree oven for 20 minutes or until the cheese is melted and the sauce and meat are well blended.