Rach's Veal Parm Tribute to Mamma Leone's

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