Place veal cutlets between sheets of plastic wrap and pound to an even 1/8-inch thickness using a meat mallet. Season both sides with salt and pepper.

Set up a breading station: place flour in one shallow dish, beat egg and milk together in a second dish, and put breadcrumbs in a third dish.

Dredge each cutlet in flour (shaking off excess), then dip in egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

Heat butter and 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sauté the breaded cutlets until golden on each side, about 2 minutes per side. Set aside.

In the same pan, fry the chopped bacon until crisp. Remove bacon and add remaining 1 tablespoon olive oil along with the chopped onion.

Cook onion until translucent, about 6 minutes, then add minced garlic and cook for just 30 seconds.

Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan.

Add the canned Italian tomatoes, tomato puree, basil, parsley, oregano, and red pepper flakes. Simmer for about 10 minutes until slightly thickened.

Arrange the golden cutlets on top of the sauce, spooning some sauce over each piece.

Sprinkle with Parmesan cheese, then top each cutlet with a slice of mozzarella.

Cover and cook on medium-low until the veal is fork-tender and the cheese is melted, about 5-6 minutes.

Serve immediately, with 2 cutlets per person.