Veal Parmigiana

Instructions

1. Prepare the veal
   Place the veal cutlets between two pieces of plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up the breading station
   Create a breading station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese and chopped parsley.
3. Bread the veal cutlets
   Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture, ensuring an even coating on both sides. Place the breaded cutlets on a baking sheet and let rest for 5 minutes.
4. Fry the cutlets
   Heat olive oil in a large skillet over medium-high heat. When oil is shimmering, add the veal cutlets (working in batches if necessary) and cook until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Prepare for baking
   Preheat the oven to 425°F (220°C). Spread 1/2 cup of marinara sauce on the bottom of a baking dish. Arrange the fried veal cutlets in the dish, slightly overlapping if necessary.
6. Add sauce and cheese
   Spoon the remaining marinara sauce over the cutlets. Sprinkle with dried oregano and torn basil leaves. Layer slices of mozzarella cheese on top of each cutlet, completely covering them.
7. Bake to perfection
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top. If needed, broil for the last 2 minutes to get a golden top.