Restaurant-Style Veal Parmesan

prepPreheat oven to 350°F / 175°C
prepSet up breading station with three shallow dishes
7 oz / 200 g veal slices, pounded thin and seamed	Pound veal cutlets thin	Bread veal: flour, egg, crumbs	Pan-fry veal until golden brown	Layer sauce, veal, prosciutto, toppings	Bake 350°F / 175°C, 12–15 min
1 cup / 125 g flour, seasoned with sea salt and black pepper
1 cup / 240 ml eggwash (2 eggs whipped with water or milk)
1 cup / 100 g Italian seasoned bread crumbs
Oil for frying (about ½ inch / 1 cm in skillet)
8 oz / 240 ml spaghetti sauce, divided
1 oz / 28 g prosciutto, 2 thin slices
2 tbsp grated Romano cheese
4 oz / 115 g mozzarella cheese, shredded
1 tsp Italian parsley, finely chopped (optional)

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