1. Prepare the Veal Cutlets

Start by preparing the veal cutlets. If your veal is thick, you may want to pound the cutlets to an even thickness using a meat mallet. Place the veal cutlets between two sheets of plastic wrap or parchment paper and gently pound them to about 1/2 inch thickness. This helps tenderize the meat and ensures an even cook.

Once the veal cutlets are properly prepared, season both sides with salt and pepper. Set the cutlets aside as you prepare the breading station.

2. Prepare the Breading Station

Set up a breading station with three shallow bowls:

• Bowl 1: Add the flour and season it with a pinch of salt and pepper. This will be used to coat the veal before dipping it into the egg wash.
• Bowl 2: In a second bowl, whisk the eggs and water together to create the egg wash. This helps the breadcrumbs adhere to the veal.
• Bowl 3: In the third bowl, mix the Italian-style breadcrumbs with the grated Parmesan cheese. This mixture will give the veal its crispy, flavorful coating.

3. Bread the Veal Cutlets

Dip each veal cutlet into the flour mixture, making sure it is fully coated on both sides. Then dip the floured veal into the egg wash, allowing any excess to drip off. Finally, coat the veal cutlet in the breadcrumb mixture, pressing down gently to ensure the breadcrumbs stick evenly.

Repeat the process with the remaining veal cutlets.

4. Fry the Veal Cutlets

In a large skillet, heat the olive oil and butter over medium heat. Once the oil is hot, carefully add the breaded veal cutlets to the skillet. Don’t overcrowd the pan—fry the cutlets in batches if necessary. Cook each cutlet for 3-4 minutes on each side, or until golden brown and crispy. The veal should be cooked through, but not dry.

Once cooked, transfer the veal cutlets to a paper towel-lined plate to drain any excess oil.

5. Prepare the Marinara Sauce (Optional)

If you’re making your own marinara sauce, start by heating 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Add the crushed tomatoes, basil, oregano, and sugar. Season with salt and pepper to taste.

Let the sauce simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. If you prefer a smoother sauce, you can use an immersion blender to puree the sauce to your desired consistency.

6. Assemble the Veal Parmesan

Preheat your oven to 375°F (190°C). To assemble the Veal Parmesan, spread a thin layer of marinara sauce in the bottom of a baking dish. Place the fried veal cutlets on top of the sauce. Spoon additional marinara sauce over each cutlet, making sure the veal is well-covered.

Sprinkle the shredded mozzarella cheese evenly over each veal cutlet, then top with a generous amount of grated Parmesan cheese.

7. Bake the Veal Parmesan

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is bubbling around the edges. For an extra golden and crispy top, you can broil the Veal Parmesan for 1-2 minutes at the end of the baking time.

8. Serve and Enjoy

Once the Veal Parmesan is ready, remove the baking dish from the oven and let it rest for a few minutes. Garnish with fresh basil if desired. Serve the Veal Parmesan with a side of pasta, a fresh salad, or some garlic bread for a complete Italian meal.