• 1 ½ cups panko or regular unseasoned bread crumbs
• 4 ounces grated parmesan cheese
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh basil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 large eggs, beaten
• ½ cup flour
• 8 veal scallops pounded to ⅜ of an inch thick
• ⅓ cup olive oil
• 1 ½ cups marinara sauce
• 4 ounces grated provolone cheese
• 4 ounces grated mozzarella cheese
• 2 tablespoons parsley, minced

Directions

Mix the bread crumbs, Parmesan cheese, oregano, basil, salt and pepper in a shallow dish.

Whisk the eggs and place in a shallow bowl.

Pour the flour into a third dish.

Season both sides of the veal scallops with salt and pepper. Then dredge through the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting firmly to make the mixture adhere. Let the scallops rest for 10-15 minutes before browning.

Position a rack in the center of the oven. Preheat the oven to 350 degrees.

Heat olive oil in a large skillet over medium-high heat. Add the veal in batches and sauté 2 to 3 minutes until lightly browned. Turn the veal and cook 2 to 3 minutes more. Remove the veal from the pan and place on to a plate. Repeat until all of the cutlets are browned adding additional olive oil as needed.

Spoon ½ cup of the marinara into a baking dish. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with the grated provolone cheese. Cover with the remaining tomato sauce and top with the mozzarella. Cover the baking dish with aluminum foil and bake 25 minutes.

To brown the top (optional), remove the foil and place the dish under a broiler.

Remove from the oven and garnish with grated parmesan cheese and parsley. Serve with a side of pasta and the marinara sauce.