Stuffed Veal Chop Parmesan

1 1/2 cups dry, unseasoned bread crumbs
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
2 veal chops (bone in)
1/2 cup olive oil
2 teaspoons butter
1/2 cup quick marinara sauce, (see recipe below)
4 ounces mozzarella cheese, shredded

1 roasted red bell pepper, diced
2 slices prosciutto, diced
1 teaspoon fresh basil, chopped

In a small bowl, mix all the filling ingredients together until combined. Set aside. Position a rack towards the top of the oven.

Take each veal chop and cut a pocket in the larger part of the flesh. Cut it almost to the bone. Open the pocket and stuff with the roasted pepper mixture. Set aside.

Combine the breadcrumbs and next 4 ingredients in a shallow dish. Placed the flour in another shallow bowl. Whisk together the eggs and water. Dredge each chop in the flour, egg mixture and lastly the breadcrumbs, to coat, shaking off the excess.

Heat olive oil and butter in a large skillet, over medium high heat. Add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Remove from heat.

Arrange chops on a pan and top with marinara and the mozzarella cheese. Place pan on oven rack and broil until cheese is melted and starting to brown. Remove and serve.

Quick Marinara Sauce
1 can tomato puree
2 teaspoons garlic powder
fresh basil leaves, chopped

Place tomatoes in a small sauce pan over medium high heat. Add garlic powder, salt and pepper. Bring to a boil and simmer for about 30 minutes. When just about ready add basil and stir to mix. Remove from heat until ready to use.