Veal Parmigiana

Ingredients

• • 1 onion, finely chopped
  • 6 tbsp (90 ml) olive oil
  • 1/4 cup (60 ml) red wine
  • 1 can (28 oz/796 ml) plum tomatoes, crushed with your hands
  • ½ cup (75 g) unbleached all-purpose flour
  • 2 eggs
  • 1 cup (80 g) panko breadcrumbs
  • 4 large veal cutlets
  • 3 tbsp butter
  • 12 fresh basil leaves
  • 2 cups (200 g) grated mozzarella