Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, 5–7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in 800 ml crushed tomatoes and 1 tbsp tomato paste. Bring to a gentle simmer, then reduce heat to low.

Add torn basil leaves, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if using. Simmer gently, uncovered, 15–20 minutes to thicken and mellow flavors. Taste and adjust seasoning. Keep warm while you prepare the veal.

Breading Station

Set up three shallow dishes: in the first place 1 cup all-purpose flour and season lightly with 1/2 tsp salt and 1/4 tsp pepper; in the second whisk together 3 large eggs with 3 tbsp whole milk until smooth; in the third combine 1.5 cups breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, 1 tsp dried oregano and 1/2 tsp garlic powder and toss to combine.

Pat the veal chops dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Dredge each chop in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into the breadcrumb mixture, coating both sides and edges. Set breaded chops on a rack for 10 minutes to allow the coating to adhere.

Veal Chops

Preheat the oven to 200°C (400°F). In a large ovenproof skillet over medium-high heat, add 3 tbsp olive oil and 2 tbsp unsalted butter. When the fat is hot and shimmering, add the breaded veal chops (work in batches if necessary) and sear 3–4 minutes per side until golden brown; also sear the edges for about 1 minute to brown the crust against the bone. Do not overcrowd the pan.

After searing all chops, return any that were removed to the skillet. Spoon a thin layer (about 2–3 tbsp per chop) of the warm tomato sauce over each seared chop. Top each with about 1/2 cup shredded mozzarella (approximately 1/2 cup = 60 g; total used is 2 cups for 4 chops).

Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly and the veal reaches an internal temperature of 60–63°C (140–145°F) for medium or 63–66°C (145–150°F) for medium-well, about 8–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part without touching the bone.

Remove the skillet from the oven and let the chops rest 5 minutes. Sprinkle with chopped fresh parsley and, if desired, a squeeze of lemon. Serve each chop with extra warm tomato sauce from the pan.