Dredge veal cutlets in flour, egg, and bread crumbs, in that order.

Fry in a large frying pan over medium to high heat.

Place rice in a nine- by 13-inch aluminum pan. Place veal cutlets over rice and top each cutlet with a slice of purple onion and a slice of tomato.

Cover rice with chicken broth, approximately three and a half to four cups. Cover tightly with foil.

Bake for one hour. Uncover, and bake for an additional 15 minutes.

Preheat oven to 350 degrees Fahrenheit.