Veal Parmigiana

Instructions:

1. Prepare the Veal Cutlets:
   • If the veal cutlets have bones, carefully trim the meat away from the bone using a sharp knife. You should be left with boneless veal cutlets. Place the boneless veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/2 inch thick. Season with salt and pepper.
2. Breading:
   • Set up a breading station with three shallow dishes. Place the flour in the first dish, beat the eggs in the second dish, and combine the panko breadcrumbs and grated Parmesan cheese in the third dish.
   • Dredge each veal cutlet in the flour, shaking off excess. Dip in the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
3. Cooking:
   • Heat olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate to drain.
4. Assemble:
   • Preheat your oven to 200°C (400°F).
   • Place the cooked veal cutlets on a baking sheet or in a baking dish. Sprinkle the shredded mozzarella cheese evenly over each cutlet.
   • Spoon marinara sauce over the cheese.
5. Bake:
   • Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
6. Serve:
   • Garnish with chopped fresh basil or parsley if desired. Serve hot with a side of pasta, a fresh salad, or crusty bread.