veal parmigiana using the most tender cut

More tender then the cutlets you usually buy. With fresh tomato sauce and panco bread crumbs and fresh basil paste.

12 oz. boneless rack of veal,
6 cutlets about 2 oz. ea.,
1 c. fresh tomato sauce,
mozzarella and grated cheese,
1 egg,
1/2 c. flour,
1 c. panco bread crumbs,
1/4 c. basil paste.