Veal Parmigiana Recipe with Homemade Tomato Sauce

Ingredients

• 1/4 cup olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 7 fresh tomatoes, diced
• 156ml (5.5 oz) fine herbs tomato paste
• 10 basil leaves
• 1 bay leave
• 1 tablespoon white wine
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried origano
• 1/2 teaspoon dried thyme
• Salt and ground pepper
• 1 1/2 cup all purpose flour
• 1 cup regular breadcrumbs
• 1/2 cup Panko breadcrumbs
• 1/2 cup fresh parmesan cheese, finely grated
• 1/2 cup fresh pecorino Romano cheese, finely grated
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon dried basil
• 3 eggs, beaten
• 600g veal cutlets (about 8-9)
• Olive oil
• 20 basil leaves
• 200g mozzarella di buffala cheese (or bocconcini)