Vitello alla Parmigiano (Veal Parmesan)

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   Preheat the broiler of an oven and place the oven rack 10 from the heating element.

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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.

* Per serving · 4 servings · Values may vary.