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Veal parmigiana topped with melted cheese and garnished with Italian parsley on a white plate.

Delicious Veal Parmigiana Recipe

Grace
This classic Italian-American dish is easy to make at home! Enjoy this Veal Parmigiana which is as delicious as the Veal Parm at your fave Italian restaurant!
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Course dinner
Cuisine Italian-American
Servings 3 people
Calories 438 kcal

Equipment

  • Large skillet
  • Large baking dish or tray
  • Meat mallet great to have on hand for pounding the cutlet to the desired width and also for tenderizing

Ingredients
  

  • ½ lb veal cutlet select thin cutlets
  • 4 tablespoon olive oil split (plus additional if needed)
  • 1 egg whisked or beaten
  • ¼ cup flour
  • cup Italian bread crumbs
  • 1 cup tomato sauce plus additional if you prefer more tomato sauce
  • 5 cloves garlic minced
  • ½ small onion finely minced
  • 6 slices mozzarella cheese thin slices
  • ¼ cup Parmesan cheese freshly grated
  • 1 ts Italian seasoning
  • ¾ ts sea salt or Pink Himalayan salt; split plus additional if desired
  • ¾ ts black pepper split plus additional if desired
  • Italian parsley optional garnish

Instructions
 

  • Begin by preheating your oven to 350F. Now examine your cutlets. You want them to be around ¼" thick. If they are not, then use a meat mallet to pound them down to this thickness. The meat mallet also helps to tenderize the veal, and can also be used on your cutlets even if you have purchased them at ¼" thick size. To use the meat mallet, place cutlets between two sheets of plastic wrap and pound. Then season your meat with ¼ ts salt and ¼ ts pepper.
    Uncooked and seasoned veal cutlets on a white plate.
  • Create your breading station. Fill one shallow bowl with your Italian seasoned bread crumbs, one with the flour, and another bowl with whisked or beaten egg. Add ¼ ts salt and ¼ ts pepper to the flour and mix to make a seasoned flour.
    Seasoned veal cutlets on a white plate, bowls filled individually with bread crumbs, beaten egg, and flour.
  • First dredge the cutlets in the seasoned flour. Then dip the cutlets in the beaten egg, allowing the excess to run off. Lastly, coat the cutlet swith the Italian seasoned breadcrumb mixture.
    Veal cutlet coated in breadcrumbs in a white dish with breadcrumbs and a blue utensil holding the cutlet.
  • Heat up 3 tablespoons of olive oil in a large skillet (preferably cast iron) on medium-high heat. Once the oil is hot, add the breaded veal cutlets, and cook each side until they are golden brown. This should take around 2-3 minutes for each side. Add additional olive oil if needed if the skillet gets too dry. Don't crowd the skillet, and cook only the amount of cutlets that will comfortably fit in the pan. You may have to cook in batches. Once the cutlets are browned, remove them to a separate plate. Then remove any brown bits remaining in the skillet using paper towels (take care as the skillet is hot).
    Two breaded veal cutlets that have been cooked in a cast iron pan.
  • Heat the remaining 1 tablespoon of olive oil in the skillet on a medium heat. Then add minced garlic and onion, and cook for around 3-4 minutes or until the onion is softened. The add the tomato sauce, Italian seasoning, and the remaining ¼ ts of salt and ¼ ts of pepper. Stir to combine, and cook over the medium heat for 2 minutes. Add more tomato sauce if you feel this sauce is too thick.
    Minced onion and garlic, Italian seasoning, salt, pepper, and tomato sauce in a cast iron pan.
  • Place the cooked veal cutlets in a large baking tray. Top each one with an even layer of tomato sauce mixture.
    Breaded veal cutlets topped with a tomato sauce which includes onion and garlic.
  • Add the thin slices of mozzarella cheese on top of the cutlets and tomato sauce. Follow that by sprinkling freshly grated Parmesan cheese on top of the mozzarella.
    Breaded veal cutlets topped with tomato sauce then topped with slices of mozzarella cheese and freshly grated Parmesan cheese in a roasting pan.
  • The final step is to bake in your oven at 350F for around 15-20 minutes. At this point your dish should be heated through and your cheese will have melted and become a gorgeous golden brown!
    Veal parmigiana which has been cooked with a topping of cheeses which have turned golden brown and melted in a roasting pan.
  • Garnish with some Italian parsley, then your elegant and delicious dish is now ready to serve and enjoy!
    Veal parmigiana topped with melted cheese and garnished with Italian parsley on a white plate.

Notes

This delish Veal Parm is perfect served with pasta!  Some pastas I recommend are:
Buon Appetito!

Nutrition

Calories: 438kcalCarbohydrates: 26gProtein: 26gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 120mgSodium: 1367mgPotassium: 644mgFiber: 3gSugar: 5gVitamin A: 532IUVitamin C: 9mgCalcium: 170mgIron: 3mg
Keyword veal, Veal parmesan, Veal parmigiana
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