Baked Veal Parmesan
2 lbs. thinly sliced veal cutlets (1/4” thick) (8 cutlets)
2 eggs
1 cup flour
½ tsp. kosher salt
½ tsp. black pepper
1 cup cornflakes
1 ½ cups panko bread crumbs
¾ cup grated Parmesan cheese, divided
1 tsp. dried basil
1 ½ tsp. garlic powder
1 32 oz. jar Carfagna’s Italian Market Pootaneska Pasta Sauce (tomato, garlic, black olives)
8 slices sliced mozzarella cheese
2 tbsp. olive oil
Cooking spray
Rinse cutlets and pat dry with paper towels. Beat eggs in a pie pan. In a separate pie pan or plate, combine the flour, ½ tsp. kosher salt, and ½ tsp. pepper. Place the cornflakes in a zip-lock bag and crush. In a third dish, combine the cornflakes crumbs, panko bread crumbs, ½ cup grated Parmesan cheese, 1 tsp. dried basil, and 1 ½ tsp. garlic powder.
Season the veal cutlets with a little salt and pepper on both sides. Dip each veal cutlet in the flour, and shake off the excess. Then dip the veal in the egg, and finally dredge it through the crumb mix, pressing the crumbs to adhere.
In a large skillet, heat olive oil over medium heat. When oil it hot, add cutlets, being careful not to over crowd the skillet, and cook until golden brown on both sides. 3-4 minutes per side. Remove cutlets from skillet and drain on paper towels.
In a large sauce pan, heat pasta sauce. Spray a 9 x 13-inch baking dish with cooking spray. Spoon ½ cup of the pasta sauce into the bottom of the dish, and spread out evenly. Preheat oven to 350-degrees F. Place the veal cutlets in the baking dish. Sprinkle remaining ¼ cup Parmesan cheese over the veal cutlets. Spoon pasta sauce over the cutlets. Layer the slices of mozzarella over the pasta sauce. Cover with foil, and put in the oven for 30-35 minutes. Remove the foil, and turn on the broiler to low. Place the baking dish under the broiler, broil 2-4 minutes, until the cheese is brown and bubbly. Remove from oven and let rest 5-10 minutes. Serve.
