Veal and tomato scaloppine

28 ounces Italian plum tomatoes, canned, drained and cut into 1/2-inch dice
2 teaspoons garlic, minced
3/4 teaspoon crushed red pepper flakes
1/4 cup olive oil
2 1/2 pounds veal scallops, thin, 2-3 oz. each, 18 pieces
1 cup flour, for dredging
1/2 cup basil, fresh, chiffonade
2 tablespoons butter, unsalted
1/2 cup white wine

1. Place veal scallops two at a time between sheets of plastic wrap and pound them with a meat mallet to a thickness of about 1/4-inch. Pat dry and season with salt and pepper. Coat the scallops with flour, shaking off any excess.
2. Heat oil over medium heat in a large skillet. Add as many of the veal pieces as will fit without overcrowding. Saute, turning once, until lightly browned on both sides, about 3 minutes. Remove and repeat with the remaining scallops.
3. Add garlic to pan and carefully saute until golden, about 2 minutes. Add wine and deglaze pan, by stirring with a wooden spoon to loosen all browned bits that may have stuck to the bottom of the pan.
4. Add tomatoes, butter, and red pepper. Season lightly with salt and pepper, and bring sauce to a simmer. Simmer until the sauce is slightly thickened, about 5 minutes. Add veal scallops to sauce and half of the basil and cook for about 1 more minute.
5. Adjust the seasoning of the sauce, to taste. Spoon tomato sauce over the veal and garnish with remaining basil.