• All ingredients ready? Let's begin!
  

To make the sauce:

• Add the olive oil, garlic, and shallots to a large saucepan. Saute for 1-2 minutes until the garlic and shallots soften.
  
• Add the Italian seasoning and anchovies. Stir to mix everything together.
  
• Pour the tomatoes into the pan and smash to break them in the pan. Add the tomato sauce and lemon juice and bring to a simmer.
  
• Cover and turn to low heat and let the sauce simmer for 4-5 hours.
  

To fry the veal cutlets:

• Make sure that the veal cutlets are pounded thin. This will ensure that they cook quickly and without burning the buttery breading.
• Set up a dredging station in shallow containers. You will need three shallow bowls or containers.
  
• Whisk the eggs with the salt and pepper in one container.
  
• The flour goes into another container.
  
• And finally mix the panko and the bread crumbs into the third container.
• Working with one veal cutlet at a time, place the cutlet into the flour first.
  
• Then dip into the egg and then into the bread crumb mixture. Set aside on a plate while you bread the other cutlets.
  
• In a shallow frying pan (a cast-iron skillet works well for this) heat two tablespoons of butter.
  
• Fry the veal cutlets 1-2 at a time, depending on the size of your pan. You also may need to melt more butter as you fry each cutlet. You can keep the other cutlets warm in the oven as you cook.
  
• Ladle a generous amount of the tomato sauce onto each serving plate.
  
• Place one veal cutlet on top of the sauce.
  
• Using a cheese grater, grate Parmigiano Reggiano cheese over the sauce and the veal cutlet.
  
• Garnish with fresh basil leaves.
  
• Enjoy your Best Fried Veal Cutlet!