How to Make Mamma Leone's-Style Veal Parmigiana | Rachael Ray

veal cutlets

🥗Healthier: chicken cutlets

💰Cheaper: pork cutlets

Chicken is leaner and more affordable than veal.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is a more affordable cheese option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Prepare veal cutlets from the leg and pound them very thin.

Season both sides of the veal with salt and white pepper.

In a pan, heat equal amounts of butter and olive oil and add a couple of cloves of crushed or chopped garlic.

Add four anchovies to the pan and stir until they completely melt.

Add about a teaspoon and a half of oregano to the pan.

Add a couple of squirts of tomato paste and stir until fragrant.

Add 28 ounces of tomato sauce (crushed tomatoes, diced tomatoes, or whole tomatoes crushed by hand) and a little parsley to the pan and stir to combine.

Melt some butter in a separate pot and add a handful of chive, letting it sit on the stove.

Chill the breaded veal cutlets for a couple of minutes before cooking to help the breadcrumbs stick better.

Dredge the veal in seasoned flour, shaking off the excess.

Dip the veal in an egg wash.

Coat the veal in a mixture of toasted Italian breadcrumbs, lots of Parmigiano Reggiano cheese, and a little dry parsley.

Transfer the breaded veal to a cooking platter.

Cook the veal in the pan for two minutes on each side until golden brown.

Prepare a puddle of marinara sauce on a plate and place the cooked veal cutlet in it.

Top the veal with a ribbon of Prosciutto di Parma.

Spoon the chive butter over the veal.

Add Fontina Val d'Aosta cheese on top of the veal.

Drizzle more marinara sauce over the cheese and add mozzarella on top.

Sprinkle a little more Parmigiano Reggiano cheese on top.

Pop the assembled veal parmigiana in the oven to melt the cheese.

Twist some pasta and place it on top of the veal parmigiana.

Finish with a tiny bit more marinara sauce and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens