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1.
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Preheat the broiler of an oven and place the oven rack 10 from the heating element.
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2.
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Season the pounded veal cutlets lightly with salt and pepper.
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In a saucepan over medium heat, simmer all of the sauce ingredients for about 20 minutes.
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3.
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Build a breading station by placing flour, beaten eggs, and bread crumbs in separate shallow dishes and working with one scaloppini at a time, dredge it in the flour, the eggs, and the bread crumbs and transfer the breaded scallopini to a dish.
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4.
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In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat.
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Fry the breaded scallopini, 2 at a time, turning once with tongs, until each side is golden brown, about 3 minutes; and wiping out the frying pan and adding fresh oil between.
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Either transfer scallopini to large baking platter or to individual, oven proof plates.
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5.
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Once all the scallopini have been fried and placed in your baking dish, top each scallopini with 13 cup of the marinara sauce, sprinkle with 1 1/2 tablespoons of Parmesan, and one or more slices of provolone cheese.
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6.
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Place the scallopini under the broiler until the cheese is golden and bubbly, about 5 minutes.
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Dress each plate with some of the chopped parsley and serve immediately.
