1 1/2 lb Veal leg -- cubed
3 tb Seasoned flour
3    Eggs -- beaten
1 c  Dry bread crumbs
2 ts Lemon peel -- finely grated
Italian Sauce
2 tb Olive oil
1    Onion -- finely chopped
2    Cloves garlic -- crushed
1 1/2 lb Ripe tomatoes -- skinned and
Chopped
5 tb Dry white wine
Salt and pepper
1 tb Fresh basil -- finely
Grated

Toss veal in flour; dip in egg and coat in mixed crumbs and peel. To make
the Italian sauce heat the oil in a saucepan add the onion and garlic and
cook over a low heat until soft. Add tomatoes and wine and season with salt
and pepper. Simmer for 30 minutes. Puree sauce in a blender or food
processor until smooth or press through a sieve. Stir in basil and reheat
the sauce before serving. Serve with the veal cooked in hot oil.