Although veal is not as popular in North America as in Europe, more and more American restaurants feature veal on their fine menus. Rumors have it that on a busy night, Leone's restaurant in NYC served as many as 2,500 portions at their 1,200 seat restaurant. On one of my repeat visits to the famed eatery I bribed the waiter to get me the recipe. He came through and here it is for you to enjoy.
- 2 lb veal cut from the leg
- 4 heaping Tbsp all-purpose flour
- 1 large egg, beaten
- ¾ cup sifted bread crumbs
- ¼ cup olive oil
- ¼ cup butter, melted
- 10 leaves of chives, chopped
- 2 cups Marinara sauce, hot
- 4 slices prosciutto
- 4 slices of Fontina or Mozzarella cheese
- Pinch of salt
- ¼ Tbsp freshly crushed pepper
- 4 heaping Tbsp freshly grated Parmesan cheese
- Cut the veal into 4 slices 3x5-inches. Pound them thin. Dip the cutlets into the flour, then into the beaten egg, then press into the bread crumbs, coating both sides. Repeat the same process with the dipping.
- Place olive oil and half of the butter in a large sauté skillet and heat to medium. Add the cutlets and sauté on each side for about 5-6 minutes until golden brown. Meanwhile stir the chopped chives into the remaining butter and keep warm.
- Pre-heat oven to 375 degrees.
- Pour a thin layer of Marinara sauce on the bottom of a baking pan or casserole. Lay out the 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 and bake for 18-20 minutes, then serve immediately.