If using cutlets, place them between two slices of plastic wrap and pound them until they’re about 1/8-1/4 inch thick. If using scallopini, proceed to the next step. Season the veal with Kosher salt and pepper on both sides.

Set out three bowls for breading the veal. Add flour to one bowl and eggs to another, then whisk the eggs quickly. In the third bowl, combine the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil. Dip each veal scallopini in flour, then egg, and finally breadcrumbs.

Preheat the oven to 375 degrees. Heat olive oil in a large skillet over medium heat, and cook the cutlets for 2-3 minutes on each side until browned and crispy. Transfer to a greased baking dish.

Top each cutlet with remaining Parmesan, spoon the pasta sauce over each, then add a slice of mozzarella cheese. Bake for 15 minutes.

Serve the Veal Parmesan alongside pasta or your favorite vegetable.