Ingredients

• Thin veal cutlets
• flour
• Eggs
• milk
• Italian breadcrumbs
• Shredded parmesan cheese
• Dried oregano
• Powdered garlic
• Salt
• Black pepper
• Olive oil
• Tomato sauce
• Shredded mozzarella cheese
• Additional shredded parmesan cheese
• Freshly chopped basil
• Long or short pasta
• Tomato sauce
• Olive oil
• Minced garlic
• Dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 °F.
2. Pat the veal cutlets dry with paper towels, then season lightly with salt and pepper.
3. Prepare three shallow plates: one with flour, one with beaten eggs and milk, then one with breadcrumbs, Parmesan, oregano, powdered garlic, salt, and pepper.
4. Dredge each cutlet in flour, then in the egg mixture, and finally in seasoned breadcrumbs.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Sear the veal cutlets for 2 to 3 minutes on each side, until they are nicely browned. Then place them on a baking sheet or in a dish that goes into the oven.
7. Dredge each cutlet with a little tomato sauce, then add the additional shredded mozzarella and Parmesan.
8. Bake for 10 to 12 minutes, until the cheese is melted and lightly browned.
9. Meanwhile
10. Cook the pasta in a large pot of boiling salted water according to package instructions.
11. In a saucepan, heat the olive oil over medium heat and sauté the garlic for 30 seconds without burning it.
12. Add the tomato sauce, oregano, salt and pepper, then let simmer for 8 to 10 minutes.
13. Drain the pasta, mix it with hot tomato sauce, then adjust seasoning.
14. Serve the veal cutlets with parmesan with pasta in tomato sauce.
15. Garnish with fresh basil and grated Parmesan before serving.
16. Note: For an even crisper version, place the breaded cutlets on a grid after cooking in a pan before grating. Using homemade tomato sauce will give a richer flavor, but a good store-bought sauce can work just as well.