Veal Parmigiana Stacks

Ingredients

• 6 veal scaloppini or cutlets
• 1 cup all-purpose flour
• 4 large eggs
• 1 ½ cups breadcrumbs
• Salt and pepper for seasoning
• 1/2 cup Parmigiano Reggiano cheese, grated
• 1 lemon, zested
• 1 tbsp fresh thyme, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp garlic powder
• Vegetable oil to fry the cutlets
• 2 large Mozzarella di Bufala, thinly sliced
• 8 basil leaves to garnish
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 large can San Marzano tomatoes, puréed
• Salt
• pepper