Ingredients:Finally, bake the mixture for 25 to
30 minutes until it gets heated, and remove.
1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese
Preheat the oven to 350 degrees F. Combine the bread crumbs, half a cup of
Parmesan cheese, fresh parsley, basil, salt and pepper in a small bowl and set
aside. In another small dish, whisk the eggs and water. Spread apart some flour
on a small plate. Cover the veal slices with the flour; dip in the egg mixture,
then coat the meat with the bread crumb blend.
Then, put olive oil in a large pan over medium-high heat and add over the meat
pieces and fry them for 2 to 3 minutes until lightly browned; then flip them up
on and let the other side cook for another 3 minutes. Remove the cutlets and
keep them drained over paper towels.
Place olive oil on a baking pan, put into the pan a half cup of tomato sauce,
arrange the slices over the sauce, and add four tablespoons of Parmesan cheese.
Then cover with the remaining tomato sauce. Top with the mozzarella slices and
the rest of Parmesan cheese.