Veal Parmesan

Instructions

1. Prepare the veal
   Place the veal cutlets between sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up breading station
   Arrange three shallow bowls: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese, dried oregano, and garlic powder.
3. Bread the veal
   Dredge each veal cutlet in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 5 minutes.
4. Fry the cutlets
   Heat vegetable oil in a large skillet over medium-high heat. When oil is hot (about 350°F), fry veal cutlets in batches for 2-3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
5. Assemble and bake
   Preheat oven to 425°F. Spread 1/2 cup marinara sauce in the bottom of a baking dish. Arrange fried veal cutlets in the dish, slightly overlapping if needed. Top each cutlet with remaining marinara sauce and slices of mozzarella cheese.
6. Finish in the oven
   Bake in preheated oven for 10-12 minutes, until cheese is melted and bubbly and sauce is hot. If desired, switch to broiler for the last 1-2 minutes to lightly brown the cheese. Watch carefully to prevent burning.
7. Garnish and serve
   Remove from oven and let rest for 5 minutes. Sprinkle with torn fresh basil leaves and additional grated Parmesan cheese. Serve hot, accompanied by pasta or a green salad if desired.