Step 1

Set a large sauté pan over medium heat. Add the diced bacon to the pan. Stir and cook the bacon for 3 to 4 minutes until brown and crispy. Pour in the marinara. Reduce the heat to medium-low and allow the marinara to simmer for 10 minutes then turn off the heat.

Step 2

Meanwhile, lay out the cutlets. If they are more than 1/8 inch thick, use a meat mallet to pound them very thin so that they cook quickly and are very tender.

Step 3

Prep a dredging station for the veal cutlets. Set out three shallow bowls. In one bowl combine the flour with 1 ½ teaspoons of salt and ½ teaspoon of cracked black pepper. Mix well. In the second bowl combine the eggs and 1 tablespoon of water. Whisk well. In the third bowl combine the Panko breadcrumbs and Parmesan cheese. Mix well.

Step 4

Preheat the oven to 350°F. Set out a large rimmed baking sheet for the finished veal cutlets.

Step 5

Set out another large sauté pan (or skillet) and place it over medium heat. Add the olive oil to the skillet.

Step 6

Dredge the veal cutlets one at a time, first dipping in the flour mixture. Then dip in the egg mixture. And finally dipping in Panko breadcrumbs.

Step 7

Place the dredged veal cutlets in the hot oil and fry for 2 to 3 minutes per side. Once the veal cutlets are golden brown, place them in a single layer on the baking sheet. Then continue to dredge and fry until all the veal cutlets are coated and cooked to golden brown.

Step 8

If making pasta, heat a large pot of salted water over high heat. Once boiling, cook the pasta according to the package directions and strain in a colander.

Step 9

While the pasta is cooking, spoon the marinara sauce over each veal cutlet. Sprinkle the tops generously with shredded mozzarella cheese. Place in the oven for 5 to 10 minutes to warm the sauce and melt the cheese over the veal cutlets.

Step 10

Serve with additional sauce over cooked pasta. Sprinkle the top with chopped parsley or extra parmesan cheese.