8-10 slices veal scaloppine, about 1 lb.
Salt & freshly ground pepper
3 tsp. strong coarse mustard
2 tbsp. mustard seeds
2 tbsp. butter
1 3/4 c. tomato sauce

Pound the scaloppine lightly with a flat mallet and sprinkle both sides with salt and pepper. Spread the scaloppine with half the mustard on one side and sprinkle on one half the mustard seeds, pushing them slightly into the meat. Turn the slices and repeat the mustard spreading and the seed sprinkling.

Heat the butter in a skillet and when hot but not burning, brown the veal lightly on one side, about 30 seconds. Turn and cook another 30 seconds. Turn and cook another 30 seconds on other side. Veal should be cooked quickly but if it is not as thin as it should be, cook slightly longer. Spoon the sauce on the serving plates and place veal slices on top.

SAUCE:

1 can tomatoes
2 tbsp. butter
2 tbsp. finely chopped onion
1/4 bay leaf
1 tsp. fresh or dried thyme
Salt & pepper to taste
1 tbsp. chopped fresh basil or 1/2 tsp. dried basil

Heat half the butter in a small skillet and add the onion. When wilted add the tomatoes, bay leaf, thyme, salt and pepper. Cook for about 15 minutes.

Blend the sauce in blender or food processor. Return to skillet. Reheat when needed with remaining butter. Add basil at end.