2 veal cutlets, 4 ounces each
Salt and pepper
¼ cup all-purpose flour
½ cup panko bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 tablespoons olive oil
⅓ pound fresh mozzarella
½ pound thick spaghetti cooked al dente as per package
2 large basil leaves
Tomato sauce (see related recipe)
Pound the veal cutlets with the tenderizing side of a meat mallet two or three times or have your butcher tenderize them. Sprinkle with salt and pepper and set aside.
Place the flour on a plate or shallow bowl. Place the eggs in a second shallow bowl and whisk slightly. Combine the parmesan cheese and bread crumbs in the third plate or shallow bowl.
Heat a sauté pan on medium heat then add the butter and olive oil. Meanwhile, dip the veal in the flour to coat and shake off any excess flour, then dip in the egg, and finally the bread crumbs and cheese mixture. Place in the pan and fry on one side for 3 minutes or until golden brown, then flip it and cook for another 3 minutes.
Once the veal is done place it on a cookie sheet. Cut four slices of mozzarella about ¼ inch thick and place two slices on each piece of breaded veal. Turn the broiler on high and place the oven rack near the top. Place the veal under the broiler to melt the cheese and just starts to brown.
Toss the spaghetti in the tomato sauce and divide between two plates. Place the veal on top of that. Roll up the basil and cut into ribbons and sprinkle over the veal.