Fill pot with water ¾ of thee way up

Add heavy pinch of salt

Bring to a boil

Add dried spaghetti

Cook for 12 minutes or to desired texture

Strain and set aside 

Optional: you can add a little olive oil if you are making this ahead of time to limit the pasta from clumping together, but the sauce will not stick as well.  

Salt the veal (day before if possible)

Using half the flour dust both sides of the veal, this will be your first dredging station 

Beat the egg and pour into another dish or plate, this is your second dredging station 

Mix breadcrumbs, Parmesan, and the other half of the flour, this is your third dredging station 

Pour half the sauce into the bottom of your baking dish and place in oven

Preheat oven 350°F with pan in it

Move the veal into the egg and coat on both sides

Move the veal into the breadcrumbs and coat on both sides

Move to the oil and fry for 3 minutes per side or until golden brown, do not overlap or stack any pieces. You will need to do multiple batches depending on the side of your pan.  

Once fried place into baking dish

Cover with 2nd half of the sauce

Top with mozzarella

Bake for 15 minutes or until browned

Serve with spaghetti