5 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
2 pounds fresh ripe tomatoes, peeled and diced or 1 can (26 ounces) whole, peeled tomatoes, drained
6 lean veal cutlets (4 ounces each)
2 tablespoons all-purpose flour
Salt, pepper, rosemary, sage to taste
3 tablespoons butter
3/4 cup dry white wine
2 cups (8 ounces) shredded Wisconsin Provolone cheese
2 cups (6 ounces) grated Wisconsin Parmesan cheese
Preheat oven to 350° F. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté onion and garlic for 4 minutes, or until transparent. Add the tomatoes, season with salt and pepper, then reduce the heat and simmer for about 10 minutes.
Coat the cutlets evenly with the flour and season with the salt, pepper, rosemary, and sage. Melt the remaining 3 tablespoons of butter in another large skillet over medium heat. Add the cutlets and cook, turning once, until browned.
Place the cutlets in shallow 2-quart baking dish. Add the wine and tomato mixture. Top with cheeses and bake for 25 minutes or until cheese melts.