Vitello alla parmigiano (veal parmesan)
Beef second courses
Veal cutlet Parmesan is an Italian restaurant staple, my version spices it up a little by adding the heat of red pepper flakes to traditional marinara sauce. Notice this version is not layered as most homemade versions but is made restaurant style (single scaloppini topped with sauce, Parmesan, and Provolone rather than mozzarella).
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