Real parm.
So this is my tribute to Mamma Leone.
(audience clapping)
So, they used Mama's marinara for this recipe.
So for every pot of sauce,
that will make up to eight cutlets.
These are giant, we're just gonna make four today,
but up to eight small cutlets.
And you get the veal cut from the leg
and pound it very thin.
Of course, you can make this with chicken too
if your preference is not veal.
You can make it with anything.
Any lean meat, right?
You pound it nice and thin,
and I season with salt and white pepper on both sides.
So the sauce is just a couple of cloves of crushed,
or chopped garlic.
In butter and olive oil, equal amounts.
And Mama always put in anchovies into her marinara.
I use four.
We stir that around until it completely melts.
You see, it's just gone.
I didn't chop it.
I did nothing to it.
All I did was stir it.
Now we're gonna add a little oregano.
Good fat pinch.
About a teaspoon and a half is what I put in.
Then we're gonna add a little tomato paste.
Couple of good squirts.
So give it a stir.
And when you can really smell it, then you can add
whatever else you're gonna dump into the pot.
In this case, it's just 28 ounces of our tomato sauce.
Crushed tomatoes, diced tomatoes.
You can open whole tomatoes and crush 'em in your hand.
Who cares?
You throw it in the pot, and then you add a little parsley,
and that's it.
That's the marinara.
So I melted some butter here, and I'm throwing in, oh,
a handful of chive.
And the pot is still warm.
I'm just gonna leave it on the stove.
It's not overheat anymore.
Melt the butter, add the chive, let it set there.
(audience clapping) I'm gonna show you
how to make the veal,
but we have some already breaded and chilled.
I like to chill it up
just a couple minutes before I get it in the pan.
It just stands up better to cooking.
So, and the breadcrumbs tend to stick to the veal better.
Come on down and I'll show you how we did this.
So as I said, we have veal cutlets taken from the leg.
Seasoned with salt and white pepper on both sides.
Then it goes through seasoned flour.
And we shake off the excess.
Then, it goes into a little egg wash.
The bread crumb, I buy toasted Italian bread crumbs,
or you can lightly toast plain breadcrumbs
from your grocery store.
And I add lots of Parmigiano Reggiano cheese,
and a little dry parsley to the bread crumb itself.
We turn the veal,
and I always try and keep one hand dry,
in case the phone rings or whatever.
(audience laughing)
And then you transfer it, right?
Now, once you get cooking,
you need another transfer platter, right?
'Cause these guys, look, look at that.
Two minutes.
(audience clapping)
So you take a little puddle of sauce, right?
Take one of the guys that's already been drained.
Okay.
You put it in the puddle of sauce.
We take a Prosciutto di Parma,
Oh wow.
And kind of ribbon it, right, right there.
Okay.
Then you take the chive butter (voice squeaking),
(audience laughing)
and you spoon the chive butter.
(audience chattering) Uh huh.
And then this is Fontina Val d'Aosta.
I'm going to put this down over that.
Now they used Fontina at the restaurant,
but most people prefer mozzarella.
So how do I make everybody happy?
I put another drizzle of sauce,
and I add mozzarella!
(audience clapping and cheering)
(laughing)
And a little bit of parm.
What the heck?
(audience clapping)
And then we pop it in the oven to melt it.
Our veal parmigiana with the ham, the chive butter,
(audience clapping) and the cheese.
And then you twist some pasta,
and pop it on top. (audience gasping)
Tiny bit more marinara.
And then your final flourish.
Drop the mic!
(audience clapping and cheering)