Veal for a king's evening

Someone has said that a man could work like a horse all day, as long as there is something that he feels worth laboring for at the end of the day. When I see my husband labor all day, even after work hours and during weekends, I feel the deep urge to make things a little more comfortable around him. At least, let there be something that he could enjoy. One weekend, I decided to cook out a feast, and let him be served as a king. Kings are not idle people. On the contrary, they are very busy, which is why they need to be so well taken care of.


Recipe: Breaded veal with spicy tomato sauce (for 2-3)


Ingredients:
- 1/2 lb of 1/2" thin veal chop, de-boned and trimmed of fat
- 1/4 cup fine bread crumbs
- 1/4 cup white flour
- 1 egg
- 2 tablespoon (TB) oil
- about 7 cherry tomatoes
- 2 TB unsalted tomato sauce
- 1 teaspoon spicy salad oil
- dash of italian seasoning
- parsley (for garnishing)
- 3 cherry tomatoes (for garnishing)
- 1/2 lime (for garnishing)


Procedure:
1. Spread bread crumbs and white flour separately in plates. Beat an egg and put it in a bowl. For each piece of veal, first coat with white flour, then dip into egg, lastly coat with bread crumbs. 
2. Heat 2 tablespoons of oil in a flat non-stick frying pan. Place breaded veal pieces in pan to lightly brown each side on medium heat (about 3 minutes). The breaded veal should like bright golden. Place browned pieces on paper towel for 5 minutes to absorb any excess moisture or oil. Then place all browned pieces in a baking tray. Bake in oven at 350F for 30 minutes or until the golden color has deepened to light brown.
3. While veal is in oven, prepare the spicy sauce. Cut 7 cherry tomatoes into halves. Heat spicy salad oil, and unsalted tomato sauce on medium heat. Add a dash of italian seasoning and the tomato halves. Stir to prevent sticking. After 5 minutes, turn off heat and let set. The tomatoes will slowly soften.
4. When veal is ready, serve with spicy tomato sauce. Garnish it well with lime, whole cherry tomatoes and parsley. A well presented dish makes up half the joy of fine dining, especially in day-to-day life.