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Export 24 ingredients for grocery delivery
Step 1
For the marinara, in a Dutch oven, heat EVOO over medium heat, add butter and melt
Step 2
Add anchovies and use a wooden spoon to break them up and melt them into oil and butter
Step 3
Add garlic and oregano and stir, then add tomato paste and stir
Step 4
Add tomatoes and parsley, bring to bubble and reduce heat to simmer
Step 5
Season with salt and pepper to taste
Step 6
Listicle: Rachael Ray Cast Iron Cooking Combo Preheat oven to 400°F
Step 7
For the veal cutlets, season veal with salt and pepper
Step 8
Coat cutlets in flour, then egg, then breadcrumbs mixed with ½ cup of the grated Parm cheese and the parsley
Step 9
Heat a large skillet over medium heat with OO, melt butter into it and cook cutlets until golden brown on both sides
Step 10
Melt butter in small pot and stir in chives
Step 11
On a baking sizzler pan or in a casserole, pour a little marinara sauce under each cutlet
Step 12
Top each cutlet with more sauce, ham, then chive butter, sliced cheese and the remaining Parm
Step 13
Bake until bubbly and brown
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