(adapted from Leone's Italian Cookbook)

2 pounds veal cut from the leg
4 heaping tablespoons all-purpose flour
1 large egg, beaten
¾ cup sifted bread crumbs
¼ cup olive oil
¼ cup 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
¼ tablespoon 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 into the bread crumbs, coating both sides.  Do this twice.  Place olive oil and half of the butter in a skillet and heat.  Add the cutlets and sauté on each side for about 6 minutes.  meanwhile stir the 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 baking pan or casserole.  Lay cutlets on top and spoon a little marinara sauce over them.  Cover each cutlet with a slice of prosciutto and spoon the chive butter over the prosciutto.  Now place the sliced cheese on top and sprinkle 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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