Veal parmigiana

Sauce3 cloves garlic, minced1 (20 ounce) can tomatoes4 tablespoons olive oil1 1/2 teaspoons salt1 medium onion, chopped1 (8 ounce) can tomato pur?e1 teaspoon basil1 teaspoon pepperSaut? garlic and onion in hot olive oil until soft. Add basil, tomatoes, tomato pur?e, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot on very low heat.Meat4 large veal chops or 1 1/2 pounds veal scallopiniPepper, to tasteOlive oil1/2 cup dry bread crumbsMozzarella cheeseFlourSalt, to taste1/2 cup Parmesan cheese1 egg1/4 cup parsley, choppedParmesan cheesePastaSeason some flour with salt and pepper. Beat the egg slightly. Mix the bread crumbs with 1/2 cup Parmesan cheese and parsley. Dip the veal in the flour mixture, then the beaten egg, and finally in the bread crumb mixture.Saut? veal in hot olive oil until cooked. Remove veal to ovenproof dish. Sprinkle with a little Parmesan cheese. Spoon 1/2 of sauce over meat and top with mozzarella cheese. Bake in 350 degree F oven until cheese melts. Use the remaining sauce over a bed of pasta.