Pound veal cutlets to 1/8-inch thickness between plastic wrap, then season lightly with salt and pepper.

Set up a breading station with three shallow bowls: flour, egg mixture (1 egg beaten with ½ cup milk), and breadcrumbs. Dredge each cutlet in flour, then egg mixture, then breadcrumbs.

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Sauté cutlets until golden brown, about 2 minutes per side. Remove and set aside.

In the same skillet, cook chopped bacon until crisp. Remove bacon, leaving drippings. Add remaining tablespoon olive oil, then cook onion until translucent, about 6 minutes. Add minced garlic and cook until fragrant.

Deglaze pan with dry red wine, scraping up browned bits. Add canned tomatoes, tomato puree, fresh basil, parsley, oregano, and red pepper flakes. Simmer sauce for 10 minutes.

Arrange veal cutlets in the sauce, top each with Parmesan cheese and a slice of mozzarella. Cover and cook for 5-6 minutes until cheese is melted and veal is tender.

Serve immediately with pasta, allowing 2 cutlets per person.