In three separate shallow dishes, place the flour in the first dish, beaten eggs in the second, and bread crumbs mixed with grated Parmesan in the third.

Cooking

Bread the Veal

Dredge each veal cutlet in flour, tapping off excess, then dip in the beaten eggs, and finally coat with the breadcrumb-Parmesan mixture, pressing gently to adhere.

Fry the Veal

In a large skillet, heat olive oil over medium heat. Add the breaded veal cutlets in batches and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

Assemble the Dish

Preheat the oven to 400°F (200°C). In a baking dish, spread a layer of marinara sauce on the bottom. Place the fried veal cutlets on top, then spoon more marinara sauce over each cutlet. Top with sliced mozzarella cheese.

Bake

Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

Garnishing

Serve

Remove from the oven, garnish with fresh basil, and serve hot with additional marinara sauce on the side.