|Loin||1 1⁄2 Pound, cubed|
|All purpose flour||6 Tablespoon|
|Eggs||3 , beaten|
|Finely grated lemon peel||2 Teaspoon|
|Dry italian bread crumbs||1 1⁄2 Cup (24 tbs)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||1 1⁄2 Pound, skinned, chopped|
|Dry white wine||5 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
Toss veal in seasoned flour, dip in beaten egg and coat in mixture of bread crumbs and lemon peel.
Place on a serving plate.
To make Italian Sauce, heat oil in a medium-size saucepan.
Add onion and garlic and cook over low heat until soft.
Add tomatoes and wine.
Season with salt and pepper; simmer 30 minutes.
Process sauce in a blender or food processor until smooth, or press through a sieve.
Stir in basil and reheat sauce before serving.