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New York's legendary Italian restaurant Mamma Leone's, which is now closed, has a very special place in Rach's heart. When she was growing up, her mom would save up all year to take the kids there during the holidays. It was a magical place and experience, she recalls. Rach recently learned that the restaurant sold 2,500 orders of their veal Parm, the most popular dish, on its top night. That's a lot of Parm! This version is Rach's tribute to Mamma Leone's. "The marinara sauce was always made with a few anchovies melted into oil and butter—it's a natural salt," she notes. "This is optional, but recommended, and we love the depth of flavor it gives to this sauce."

For more Mamma Leone's inspired recipes, check out this Spaghetti and Meatballs with Mozzarella and Chicken Parmesan. 


For the Marinara:
  • 4 tablespoons EVOO
  • 2 tablespoons butter
  • 4 anchovy filets
  • 2 large cloves garlic, mashed or grated
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • Two 28-ounce cans Italian crushed tomatoes
  • ¼ cup flat parsley leaves, chopped
  • Salt and pepper
For the Veal Cutlets:
  • 2 pounds veal cutlets cut from leg (4 generous portions), pounded very thin
  • Salt and white pepper
  • 1 cup AP flour
  • 3 eggs, beaten
  • 1 ½ cups breadcrumbs
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • A handful of finely chopped parsley or 2 tablespoons dried parsley
  • ¼ cup olive oil
  • Prepared Marinara (above)
  • 4 tablespoons butter
  • ¼ cup minced chives
  • 4 slices reserve prosciutto di Parma
  • 12 ounces thinly sliced fontina Val d'Aosta or mozzarella cheese


Serves: 4


For the marinara, in a Dutch oven, heat EVOO over medium heat, add butter and melt. Add anchovies and use a wooden spoon to break them up and melt them into oil and butter. Add garlic and oregano and stir, then add tomato paste and stir. Add tomatoes and parsley, bring to bubble and reduce heat to simmer. Season with salt and pepper to taste. 

Rachael Ray Cast Iron Cooking Combo

Rachael Ray Cast Iron Cooking Combo

Rachael Ray

Preheat oven to 400°F.   

For the veal cutlets, season veal with salt and pepper.   

Coat cutlets in flour, then egg, then breadcrumbs mixed with ½ cup of the grated Parm cheese and the parsley.  

Heat a large skillet over medium heat with OO, melt butter into it and cook cutlets until golden brown on both sides.      

Melt butter in small pot and stir in chives.     

On a baking sizzler pan or in a casserole, pour a little marinara sauce under each cutlet. Top each cutlet with more sauce, ham, then chive butter, sliced cheese and the remaining Parm. Bake until bubbly and brown.