If you're using cutlets, place them between two slices of saran wrap and pound them until they're about an 1/8-1/4 inch thick. If you're using scallopini, proceed to step 2.

Season the veal with Kosher salt and pepper on both side.

Set out 3 bowls to bread the veal (large, shallow bowls work best for this). Add the flour to one and the eggs to another. Give the eggs a quick whisk.

In the third bowl, whisk together the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil.

Pick up one veal scallopini and dip it in the flour, coating it on both sides. Dip in the egg, then press into the breadcrumbs, making sure they're evenly distributed. Transfer to a plate and repeat with remaining veal.

Preheat the oven to 375 degrees.

Heat the olive oil in a large skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, or until browned and crispy. Transfer to a greased baking dish. Repeat with any remaining cutlets.

Top each cutlet with the remaining Parmesan. Spoon the spaghetti sauce over top, followed by a slice of mozzarella cheese. Bake for 15 minutes.

Serve the Veal Parmesan with a side of pasta or your favorite vegetable.