Veal parmigiana

I made this in honour not only of the Italian Grand Prix, but being that it's 11/09/2011, I also made it in honour of New York and the type of food I used to love growing up in that wonderful city. This tasted very authentic and very similar to the veal or chicken parmigiana dishes I used to always have in Italian restaurants in New York. I used pork escalope as suggested by Jamie as it was MUCH cheaper than veal, but I didn't really notice the difference. I served this with spaghetti as did most of the Italian restaurants of my childhood and it brought back happy memories. Thanks, Jamie.