Panko Crusted Veal With Prosciutto, Tomatoes, and Mozzarella

Panko Crusted Veal with Prosciutto, Tomatoes and Mozzarella1 Lb Veal Cutlets
1-2 eggs, beaten
1 cup flour
1 cup panko crumbs
2 cloves of garlic, minced
2 tsp fresh thyme, minced
1 tsp coarse salt
1/4 tsp freshly ground black pepper
1/3 pound prosciutto, thinly sliced
1 ball fresh mozzarella, sliced
1/2 cup tomato sauce
Olive oil

Pound the vealPound the veal so that it is about 1/4 inch thin. Mix together the flour, garlic, thyme, salt, and pepper.  Coat a large non-stick skillet with olive oil and heat over medium high heat.  Meanwhile, dredge the veal cutlets in the flour mixture, followed by the eggs, followed by the panko crumbs.  Place the veal in the hot pan and cook about two minutes on the first side until the veal is golden brown.  The Assembly Line for Coating the VealUsing tongs, flip the veal and cook for about another two minutes until it is golden.  Remove and place on a baking tray. Work in batches so that you don't crowd the veal.

The Veal should be golden brown. Position the racks in our oven, so that the tray of veal is positioned about two inches below the broiler.  Layer one piece of prosciutto on each piece of veal, followed by 1 tbs of tomato sauce, and a slice of mozzarella.  Broil just until the cheese meltsPlace under broiler for about 3 minutes until the cheese has melted and is bubbly.

Recipe Notes: I used a meat mallet to pound the veal.  However, if you don't have one, a rolling pin or even a heavy spoon will do the trick!