(adapted from Leone’sItalian Cookbook)

2 pounds veal cut from the leg

4 heaping tablespoons all-purpose flour

1 large egg, beaten

¾cup sifted bread crumbs

¼cup olive oil

¼cup butter, melted

10 leaves of chives or

  2 whole fresh green scallions,chopped

2 cups Marinara Sauce, hot 
4 slices of prosciutto

4 slices of Fontina or mozzarella cheese

Pinch of salt

¼tablespoon pepper

4 heaping tablespoons freshly grated Parmesan cheese


    Cut the veal into 4 slices,3-by-5 inches.  Pound them thin. Dip the cutlets into the flour, then into the egg, and then press intothe bread crumbs, coating both sides.  Dothis twice.  Place olive oil andhalf of the butter in a skillet and heat.  Addthe cutlets and sauté on each side for about 6 minutes.  meanwhile stirthe chopped chives or scallions into the remaining butter and keep warm. Preheat oven to moderate (375°F).
    Pour a thin layer of marinara sauce on the bottom of a bakingpan or casserole.  Lay cutlets on top and spoon a little marinara sauceover them.  Cover each cutlet with a slice of prosciutto and spoon thechive butter over the prosciutto.  Now place the sliced cheese on top andsprinkle lightly with salt and pepper.  Spoon more marinara sauce over all,covering the meat entirely.  Sprinkle the top with the grated cheese. Bake for 20 minutes, then serve immediately.
Serves 4.

Gene Leone recommends Valpolicella wine to accompany Veal Cutlet Parmigiana 

This recipe has been kitchen tested.

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