Classic Veal Parmesan

Ingredients

• 1/2 cup plus 2 tablespoons olive oil
• 2 cups finely chopped onions
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped garlic
• 1 cup dry red or white wine
• 2 (28 ounce) can of peeled, seeded and chopped tomatoes
• 1 small can tomato paste
• 2 cups water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons chiffonade of fresh basil
• 4 double-cut loin veal chops, bone-in, butterflied and pound out 1/4-inch thick
• 1 cup flour
• Essence, recipe follows
• 2 eggs, beaten with 2 tablespoons milk
• 2 cups fine dried bread crumbs
• 1 pound fresh fettuccine
• Mornay sauce, recipe follows
• 2 ounces Parmigiano-Reggiano, grated
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme