In a deep pan, saute chopped onion and minced garlic in olive oil over medium heat until fragrant, about 3 minutes. Add halved cherry tomatoes, salt, pepper, basil and crush red pepper. Simmer, covered, over low heat for 25 minutes, stirring occasionally.
Add 1/4 cup white wine, simmer 5 minutes, uncovered. Add 1/2 cup heavy cream and heat (do not boil). Cover and keep warm.
Preheat oven to 350 degrees.
Pound veal to 1/8-1/4 inch thick and cut into 4-5 pieces. Pat dry and set aside.
In shallow bowl, mix flour with salt and pepper. In second shallow bowl, lightly beat the eggs. In third shallow bowl, mix breadcrumbs, basil, salt and pepper. Line the bowls in order with platter at the end.
Dredge veal cutlet in flour to coat, shaking off excess. Dip it in egg, allowing excess to drip off. Dip in breadcrumbs, making sure that both sides are covered. Repeat egg and breadcrumb steps. Place prepared cutlets on platter.
Heat shallow layer of vegetable oil in pan over medium heat. Add cutlets in batches to prevent over-crowding of the pan. Cook 2-3 minutes each side, until golden. Set aside on baking sheet.
Layer prosciutto and mozzarella slices on cooked cutlets. Place baking sheet in oven until cheese melted, about 10 minutes.
Pour tomato-cream sauce over cutlets and serve hot.
