Veal Parmesan

For the Tomato Sauce

• 3 tbsp. olive oil
• 1 bay leaf
• 1 clove garlic, minced
• ¹⁄₂ small onion, minced
• 1 tbsp. minced parsley
• ¹⁄₂ tsp. dried oregano
• ¹⁄₄ tsp. dried thyme
• 1 (28-oz.) can whole peeled tomatoes, crushed by hand
• Kosher salt and freshly ground black pepper, to taste

For the Veal and to Serve

• ¹⁄₂ cup flour
• 4 eggs, beaten
• 1 ¹⁄₂ cups bread crumbs
• 8 (2-oz.) veal cutlets, pounded 1/8" thick
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₂ cup olive oil
• 8 slices provolone cheese
• ³⁄₄ cup grated parmesan
• 2 tbsp. roughly chopped parsley

Instructions

1. Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes.
2. Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate. Heat 2 tbsp. oil in a 12" skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon ¹⁄₃ cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1 ¹⁄₂ tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.