Four4-ounce veal cutlets,pounded to ½-inch thickness
4tablespoonsextra virgin olive oil
1cuphomemade or jarred tomato-basil marinara sauce
2ouncesgrated mozzarella cheese
4tablespoonsfreshly grated Parmesan cheese
ASSEMBLE THE DIPPING INGREDIENTS:
Place the flour with a little salt and pepper on a plate or a piece of waxed paper. Place the egg in a wide bowl and whisk it with the milk. Place the bread crumbs mixed with Parmesan cheese and garlic powder on a separate plate.
DIP THE VEAL:
Dip the veal in the flour; coat both sides and shake off excess. Then dip in the egg wash. Finally, dip in the bread crumbs and coat both sides. Place on a plate in the refrigerator for 30 minutes.
COOK THE VEAL:
Heat a large skillet over high heat. Heat 2 tablespoons of the oil. Add the veal, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed.
Place veal on a lightly oiled or sprayed baking sheet. Spread 3 tablespoons of sauce on each slice of veal. Top each with ¼ of the mozzarella and 1 tablespoon of the Parmesan cheese. Place under a hot broiler on high heat until cheese melts, about 2 minutes. Serve immediately.