Heat oven to a warm setting -- between 170°-200°. Prepare a large pot with water for pasta and bring to a boil. Angel hair pasta will only take 2 minutes to cook, so it's ideal to start cooking while frying the veal cutlets. The Marinara Sauce should already be done and kept warm.
Place each veal cutlet inside of a zip-type baggie and pound veal using the smooth side of a meat mallet, flipping cutlet over and pounding on both sides to 1/8" thickness. Season cutlets with a little salt and pepper on both sides.
In a wide, shallow bowl combine bread crumbs, Parmesan, parsley, garlic powder, salt and black pepper. In another shallow bowl, mix egg and milk with a fork to blend.
Heat 2-3 tablespoons of oil in a large skillet over medium heat. Prepare veal for the skillet by dipping each cutlet first into the egg and then gently pressing it into the breadcrumb mixture. Cook the cutlets in the oil until golden brown on both sides, about 2 minutes per side. Add more oil as needed to keep it lightly bubbly around the veal.
Place the cooked veal on a rack set over a rimmed baking sheet, top with a slice of provolone cheese and place in the warm oven until ready to serve. (You can shut the oven off now that it is warm.)
To serve, place a veal cutlet over a bed of angel hair pasta, top with marinara, and garnish with fresh parsley and Parmesan cheese.
Nutrition info does not include pasta or marinara sauce.