1 lb veal cutlets or scallopini
Kosher salt and pepper
1/2 cup flour
2 eggs
3/4 cup bread crumbs
1 cup shredded Parmesan cheese
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon dried basil
2 Tablespoons olive oil
1 cup jarred pasta sauce
4 thick slices fresh mozzarella cheese