4 veal rib chops, bone-in
3 large eggs, beaten with a fork
2 cups seasoned breadcrumbs
1 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
Salt and pepper
1/2 cup to 1 cup olive oil for frying
12 ounces mozzarella, sliced
2 cups marinara sauce
Place each veal chop between 2 sheets of plastic wrap and pound with a mallet, to about 1/4-inch thickness.
Set up 2 shallow dishes. Beat eggs with a tablespoon of grated Parmesan into the first dish. Combine the breadcrumbs and Panko crumbs into the second dish.
Lightly salt and pepper the veal chops on both sides. Dip the chops first in egg, allowing excess to drip into the bowl. Dredge in breadcrumbs and then set on a rack over a baking sheet. Do this with all four veal chops.
In a large sauté pan heat the olive oil over medium high heat. Add veal chops and pan fry about 2 to 3 minutes on each side, until veal chops are a golden brown on each side. Remove chops to a paper towel-lined plate to drain.
Preheat oven to 375 degrees F.
Line a 1/2 sheet pan with foil and lightly grease with olive oil. Ladle sauce over the veal chops. Top with slices of mozzarella cheese and finish with Parmesan cheese.
Bake until cheese is melted and sauce is hot and bubbling, about 15 to 20 minutes. Let stand 10 minutes before serving.