Lightly pound the veal chops. Put the tomatoes briefly into boiling water, then cool, skin and halve them. Remove the stalks and seeds and cut into large cubes. Peel and chop the garlic cloves.
Heat 2 to 3 tbsp. oil in a frying pan, pour in the veal chops and roast for 3 to 4 min. on each side. Remove from the frying pan, season lightly with salt, sprinkle with ground pepper and keep warm.
Add the remaining oil to the frying pan and sauté the garlic until lightly browned. Add the tomatoes, season with pepper, oregano, salt and basil. Thicken at low temperature for about 5 min, stirring continuously.
Put the slices of meat into the sauce and let it simmer for a few minutes at low temperature.
Serve with fresh white bread.
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