Baking uses prolonged dry heat, normally in an oven, while protecting meat from dry heat. Meat loafs or whole cuts that contain stuffing and smaller cuts with a coating such as bread crumbs are common for baking.
One method of baking known as en croûte (French for “in a crust”), protects the meat from direct heat and seals the natural juices inside. Another method of protecting meat, is to cook it en papillote (French for “in parchment”). In this method, use baking paper (or aluminium foil) to protect meat while it is being baked.
A delicious veal parmigiana uses the “en croûte” technique and starts with lining up two shallow dishes, one dish with beaten egg, seasoned with salt and pepper, and the other a mixture of breadcrumbs and Parmigiano Reggiano. Dip both sides of each veal cutlet in the egg and then in the breadcrumb mixture, pressing down so it adheres in an even layer.
Heat a thin (¼ inch) layer of vegetable oil in a shallow pan, and cook the cutlets on both sides until golden brown. Place cutlets in a single layer on a baking dish. Spoon tomato sauce over veal and top with a generous helping of grated Mozzarella or Provolone cheese (for more tenderness, spoon extra sauce smothering cutlets to allow for extra cooking time). Place baking dish in oven preheated to 325 degree F. Bake to allow cheese to melt and cutlet to finish cooking, about 5 minutes or longer if extra sauce was applied for prolonged cooking. Garnish with chopped flat leaf parsley if desired.