a la parmigiana

Rachael shares her version of Mamma Leone's legendary veal Parm, the beloved and now-shuttered restaurant's top-selling dish.

Rach's Veal Parm Tribute to Mamma Leone's

EVOO

butter

anchovy filets

garlic

oregano

tomato paste

Italian crushed tomatoes

parsley leaves

Salt and pepper

veal cutlets

pounded very thin

Salt and white pepper

AP flour

eggs

breadcrumbs

Parmigiano-Reggiano cheese

parsley parsley

olive oil

Prepared Marinara (above)

chives

prosciutto di Parma

cheese

Mamma Leone's-Style Veal Parmigiana | Rachael Ray

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

   Listicle: Rachael Ray Cast Iron Cooking Combo  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

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/03/07/2010285123678/16121_veal_parm_recipe-c7a7a812_915042_5192.mp4

Watch Rachael show you how to make veal Parm in the style of Mamma Leone's, one of Rach's favorite childhood restaurants.

How to Make Mamma Leone's-Style Veal Parmigiana | Rachael Ray

The chef of NYC hotspot Arthur &amp; Sons shares one of his most popular dishes, classic chicken Parmesan served family style with LOTS of cheese.

The Chicken Parm So Good Rach Calls It "Stupid"!

onions

Kosher salt and ground black pepper

tomato paste (Joe likes Mutti)

tomatoes (Joe likes La Valle)

chicken breast (about 2 pounds total)

all-purpose flour

vegetable oil

Fried Chicken Breasts (above)

Tomato Sauce (above)

mozzarella cheese

Sixteen ½-inch cubes fresh mozzarella cheese

parsley

Family-Style Chicken Parmigiana

For the tomato sauce, in a pot, toast the garlic in EVOO until golden

While the onions are cooking down, add the granulated garlic and oregano, season with salt and pepper and stir to release their aromatics

Next, add the tomato paste and cook until it turns a lighter rust color

Add the tomatoes, bring to a boil, then very gently simmer on low for 3 hours, stirring occasionally

For the fried chicken breasts, preheat the oven to 400°F

Thoroughly dry the chicken breasts with a paper towel

Working with one at a time, place a breast between 2 pieces of plastic and flatten by pounding to an even ½ inch thickness

Generously season both sides of the chicken breasts with salt and pepper

Whisk together the eggs and place in a large shallow bowl

Place the breadcrumbs in another large shallow bowl

Dip a piece of chicken in the flour, shaking off any excess

Next, dip in the egg wash, making sure to coat completely and let any excess drain off

Lastly, dip in the breadcrumbs, pressing to coat evenly

Repeat the process with the remaining pieces

Heat ½ cup of the vegetable oil in a 12-inch nonstick skillet over medium-high heat

Once the oil is shimmering, carefully place 2 pieces of chicken in the pan and fry until the first side is golden brown and crispy, 2 to 3 minutes

Turn down the heat to medium, flip the chicken and cook until golden brown

Transfer the chicken to a paper towel-lined plate to briefly drain the excess oil, then place on a wire cooling rack set on top of a sheet pan

Discard the excess oil and wipe the pan clean

Add the remaining ½ cup oil and repeat the same process with the remaining 2 pieces of chicken

For building the chicken Parmigiana, line a 13" x 9" baking pan with some tomato sauce and top with the fried chicken

Equally distribute more tomato sauce over the chicken and top with the sliced mozzarella followed by the mozzarella cubes

Bake until the cheese is melted and chicken has an internal temperature of 165°F, 10 to 12 minutes

Turn the oven to broil and broil the cheese until lightly browned

Top with more warmed tomato sauce, if you like

Generously top with shaved Parmesan and finish with parsley

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/10/04/2080392259821/17017_joe_isidori_parm_recipe-5ed807b2_1346732_5192.mp4

Watch chef Joe Isidori show you how to make the popular family-style chicken Parmigiana he serves at his NYC restaurant, Arthur &amp; Sons.

How to Make Family-Style Chicken Parmigiana

This savory pie is a twist on eggplant Parm that makes for an impressive meatless centerpiece.

Eggplant Parm—in Pie Form!

eggplants

Salt and black pepper

milk

kataifi pastry (or filo pastry dough)

pecorino Romano (or Parmesan)

(2/3 cup)

½ ounces fresh buffalo mozzarella

drained of any water and thinly sliced

onion

and finely chopped

Aleppo chile

cinnamon

cumin

tomatoes

hand

sugar

water

cilantro

Parmigiana Pie with Tomato Sauce

Line 2 large baking sheets with parchment paper

Toss the eggplants in a large bowl with ¾ teaspoon of salt and a good grind of pepper

Put the eggs and yolks into a separate dish with the 2 tablespoons of milk or water and whisk together well

Put the breadcrumbs into a third dish with 1 ¼ teaspoons of salt, mixing to combine

Working with one slice at a time, coat the eggplant in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs

Transfer to the lined sheets and continue with the rest

Drizzle the slices all over with 2 tablespoons of the oil per sheet and bake for 15 minutes

Switch the sheets around, then bake for 15 minutes more, or until nicely golden

Remove from the oven and turn the heat down to 400°F

Put the oil into a large saucepan over medium-high heat

Once hot, add the onion and cook, stirring occasionally, for 10 minutes until softened and lightly colored

Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the canned tomatoes, sugar, water, 1 ¾ teaspoons of salt, and a good grind of pepper

Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly

Stir in the cilantro, then measure out 3 cups of sauce

) Keep the rest in the pan, to warm up when serving

In a bowl, toss together the kataifi, half the pecorino, and the remaining 3 tablespoons of oil

Line a 9-inch springform cake pan with a piece of parchment paper large enough to cover the bottom and sides

Cover the bottom with a third of the eggplant slices (cutting them to fit, as needed)

Top with a third of the sauce, a third of the mozzarella, and a third of the remaining pecorino

Continue in this way with the remaining eggplant, sauce, and cheeses

Lastly, top evenly with the kataifi mixture and bake for 35 minutes

Turn the heat up to 425°F and bake for 15 to 20 minutes more, or until nicely golden on top

Remove from the oven and let rest for about 30 minutes

Remove the outer ring of the pan and use the paper to help you lift the pie onto a board

Heat up the extra sauce and serve the pie warm, or at room temperature, with the extra sauce alongside

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/10/31/2095404611885/17054_ottolenghi_parm_pie_recipe-3e1b22ba_1424489_5192.mp4

Watch chefs Yotam Ottolenghi and Noor Murad show you how to make their impressive take on eggplant Parm topped with thinly sliced pastry dough.

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Top Tags

Rach's Veal Parm Tribute to Mamma L...

The Chicken Parm So Good Rach Calls...

Eggplant Parm—in Pie Form!

Top 3 a la parmigiana recipes from across the web

The most viewed a la parmigiana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rach's Veal Parm Tribute to Mamma L...

The Chicken Parm So Good Rach Calls...

Eggplant Parm—in Pie Form!

The most viewed a la parmigiana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine