8 2-oz. veal cutlets, preferably
cut from the top round, pounded to
1⁄8" thickness (see How To: Scaloppine)
Kosher salt and freshly ground black pepper,
1⁄2 cup flour
4 eggs, beaten
1 1⁄2 cups dried bread crumbs
8 tbsp. extra-virgin olive oil
3 cups Angelo's Marinara Sauce
8 slices provolone cheese
(about 6 oz.)
3⁄4 cup grated parmesan
2 tbsp. chopped curly or flat-leaf parsley
1. Heat oven to broil and place a rack 10" from the heating element. Season veal cutlets lightly with salt and pepper.
2. Place flour, eggs, and bread crumbs in separate shallow dishes. Working with one piece of veal at a time, dredge veal in flour, eggs, and bread crumbs and transfer to a parchment paper–lined baking sheet.
3. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 2 pieces breaded veal and cook, turning once with tongs, until golden brown, about 3 minutes. Transfer veal to an aluminum foil–lined baking sheet. Wipe out skillet and repeat with the remaining oil and veal.
4. Top each piece of veal with 1⁄3 cup of the marinara sauce and 1 slice provolone cheese and sprinkle with 1 1⁄2 tbsp. parmesan. Broil until cheese is golden and bubbly, about 5 minutes. Using a spatula, divide the veal parmesan between 4 plates and sprinkle with the parsley.