For the Tomato Sauce
3 tbsp. olive oil
1 bay leaf
1 clove garlic, minced
1⁄2 small onion, minced
1 tbsp. minced parsley
1⁄2 tsp. dried oregano
1⁄4 tsp. dried thyme
1 (28-oz.) can whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground black pepper, to taste

For the Veal and to Serve
1⁄2 cup flour
4 eggs, beaten
1 1⁄2 cups bread crumbs
8 (2-oz.) veal cutlets, pounded 1⁄8" thick
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
8 slices provolone cheese
3⁄4 cup grated parmesan
2 tbsp. roughly chopped parsley
Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes.
Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate. Heat 2 tbsp. oil in a 12" skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon 1⁄3 cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1 1⁄2 tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.