Traditional Veal Parmesan with Spaghetti

Prepare the Veal Cutlets
2 Season the veal cutlet with salt and pepper.
3 In a shallow bowl, mix the flour with onion powder, garlic powder, and paprika.
4 In another bowl, whisk the eggs.
5 In a third bowl, combine the breadcrumbs and grated Parmesan cheese.
6 Dredge the veal cutlet in the flour mixture, shaking off excess.
7 Dip it into the whisked eggs.
8 Coat the cutlet evenly with the breadcrumb mixture.
9 Heat neutral oil in a large skillet over medium heat.
10 Fry the veal cutlet until golden brown and cooked through, about 3-4 minutes per side.
11 Remove and drain on paper towels.
Make the Sauce
13 Heat olive oil in a saucepan over medium heat.
14 Add shallots and garlic; sauté until fragrant and soft.
15 Add cherry tomatoes and cook until they start to break down.
16 Pour in crushed tomatoes and stir.
17 Season with salt, pepper, oregano, and red chili flakes if using.
18 Simmer the sauce for 15-20 minutes, stirring occasionally.
19 Stir in torn basil just before removing from heat.
Assemble and Bake
21 Preheat your oven to 375°F (190°C).
22 Place the fried veal cutlets in a baking dish.
23 Spoon sauce over each cutlet.
24 Top with shredded mozzarella and grated Parmesan cheese.
25 Bake until the cheese is melted and bubbly, about 15-20 minutes.
Serve
27 Serve the veal parmesan with cooked spaghetti.
28 Garnish with fresh basil, flaky salt, and freshly cracked pepper.