1.  Use meat tenderizing hammer to pound veal to about 3/8 inch thick

      fillets. Note: Wear an apron, and be prepared for a wide ranging

      clean-up.

  2.  Lay out fillets on wax paper. Salt and pepper each fillet, brush

      with Worcestershire sauce, sprinkle with dried mustard and parmesan

      cheese. GENTLY tap mixture into veal.

  3.  Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip

      floured veal pieces in egg, then coat with bread crumbs. The veal

      may be stored in fridge for up to 2 hours.

  4.  Combine tomato puree, celery, onion, garlic, salt, pepper, and clove

      in saucepan and simmer for 15 minutes. Strain through fine mesh

      sieve, pushing as much vegetable pulp through as possible. Return to

      saucepan and reheat.

  5.  Saute veal in frying pan with lots of butter or olive oil, turning

      often until both sides are browned. Serve on heated platter with

      parsley garnish.

  6.  Add baking soda to reheated vegetable puree, then combine first the

      light cream, then the heavy cream. Move to sauce boat and garnish

      with chopped parsley. Serve immediately.