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1
Season the meat on both sides with salt and pepper.
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2
Break the eggs into a pie plate or other deep plate that the scaloppini can fit into.
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3
Beat with a fork to mix well.
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4
Spread the flour on a sheet of wax paper.
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5
Spread the breadcrumbs on another sheet of wax paper.
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6
Draw each slice of veal through the egg, coating well, then dredge in the flour.
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7
Repeat the egg bath, then dredge in the breadcrumbs, pressing the crumbs into the veal to coat thoroughly.
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8
Set each breaded veal slice on a plate or platter, placing wax paper between them.
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9
Refrigerate for at least 30 minutes, or for several hours.
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10
In a 12-inch skillet, over medium-high heat, heat about 1/4-inch of oil.
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11
When the oil is hot enough for a pinch of breadcrumbs to sizzle instantly, add two or three slices of the breaded veal.
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12
Do not crowd the pan.
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13
Cook for about 90 seconds on each side, until browned on both sides.
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14
Set aside on a wire rack to drain.
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15
When almost ready to serve, preheat the oven to 400 degrees.
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16
Arrange the fried veal slices on a baking sheet.
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17
Top each with a light dusting of the Parmigiano-Reggiano.
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18
Spoon some tomato sauce over each to almost entirely coat them.
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19
Place a few small slices of the mozzarella on top of the sauce.
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20
Bake until the mozzarella is melted and the sauce is bubbly, about 10 minutes.
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21
Serve immediately.
