Veal Parmesan is a classic Italian dinner of breaded veal cutlets with tomato- basil marinara sauce and melted cheese.
When I’m in a really good Italian restaurant, I’ll sometimes order veal parmesan. And that usually means when I’m in Italy. Italy really knows how to do veal parmesan well. And of course higher-end Italian restaurants do too. But if you want to make it at home, this is a good, easy recipe to follow!
Ingredients needed:
- all purpose flour
- salt and pepper
- eggs
- milk
- dried bread crumbs
- Parmesan cheese
- garlic powder
- veal cutlets
- olive oil
- marinara sauce
- mozzarella cheese
How to make Veal Parmesan:
Prepare three dipping bowls. One will have flour mixed with salt and pepper. Another will have eggs whisked with milk. And the last will have dried bread crumbs with Parmesan cheese and garlic powder.
Dip veal cutlets in flour mixture first, then the egg mixture and then in the bread crumbs. Place the dipped veal cutlets on a plate and refrigerate for 30 minutes.
Fry the chilled cutlets in olive oil until browned on each side. Then place the fried veal on a baking sheet and cover with marinara sauce and mozzarella and Parmesan cheeses. Broil until the cheese melts.
Since there is sauce involved, it makes sense to serve veal parmesan over noodles- spaghetti or angel hair pasta.
This is a fabulous, complete dinner. Add green beans or a side salad to go with it. The pasta is perfect for soaking up the extra marinara sauce. The veal is tender and delicious.
If you are a fan of classic Italian meals, you might also like to try my recipes for cacio e pepe, pasta pomodoro, veal piccata, classic lasagna or this panzanella salad.
Veal Parmesan
Recipe Details
Ingredients
DIPPING INGREDIENTS:
- ½ cup all purpose flour
- salt and pepper
- 2 large eggs
- 1 tablespoon milk
- ¾ cup Italian dried bread crumbs
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon garlic powder
VEAL, ETC:
- Four 4-ounce veal cutlets, pounded to ½-inch thickness
- 4 tablespoons extra virgin olive oil
- 1 cup homemade or jarred tomato-basil marinara sauce
- 2 ounces grated mozzarella cheese
- 4 tablespoons freshly grated Parmesan cheese
Instructions
ASSEMBLE THE DIPPING INGREDIENTS:
- Place the flour with a little salt and pepper on a plate or a piece of waxed paper. Place the egg in a wide bowl and whisk it with the milk. Place the bread crumbs mixed with Parmesan cheese and garlic powder on a separate plate.
DIP THE VEAL:
- Dip the veal in the flour; coat both sides and shake off excess. Then dip in the egg wash. Finally, dip in the bread crumbs and coat both sides. Place on a plate in the refrigerator for 30 minutes.
COOK THE VEAL:
- Heat a large skillet over high heat. Heat 2 tablespoons of the oil. Add the veal, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed.
- Place veal on a lightly oiled or sprayed baking sheet. Spread 3 tablespoons of sauce on each slice of veal. Top each with ¼ of the mozzarella and 1 tablespoon of the Parmesan cheese. Place under a hot broiler on high heat until cheese melts, about 2 minutes. Serve immediately.
I made this the other day and I came out good. I also did it with chicken. Use the same exact instructions. It’s a different way of cooking. Frying it and then finish it with broiling it in the oven.