Description
Veal Parmesan (also known as Veal Parmigiana) is a delicious, crispy breaded veal cutlet, topped with marinara sauce, mozzarella, and Parmesan cheese, then baked to perfection. This classic Italian-American dish is served over pasta and is perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients
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4 veal cutlets (about 1 pound)
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1 cup all-purpose flour
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2 large eggs, beaten
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1 cup Italian-style breadcrumbs
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½ cup grated Parmesan cheese
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2 cups marinara sauce
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8 ounces fresh mozzarella cheese, sliced
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2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
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Prepare the Veal:
Place each veal cutlet between two pieces of plastic wrap and gently pound them to about ¼-inch thickness using a meat mallet. Season both sides with salt and pepper. -
Set Up Breading Station:
In three shallow dishes, place the flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese. -
Bread the Veal:
Dredge each veal cutlet in the flour, shaking off excess. Dip into the egg wash, then coat evenly with the breadcrumb mixture. -
Fry the Cutlets:
In a large skillet, heat olive oil over medium-high heat. Fry the breaded veal cutlets for 2–3 minutes per side, until golden brown and cooked through. Remove and drain on paper towels. -
Assemble the Dish:
Preheat your oven to 375°F (190°C). Place the fried veal cutlets on a baking sheet. Spoon marinara sauce over each cutlet, then top with slices of mozzarella cheese. -
Bake:
Bake in the preheated oven for 10–12 minutes, until the cheese is melted and bubbly. -
Serve:
Garnish with additional grated Parmesan cheese and fresh basil, if desired. Serve hot over pasta, with garlic bread, or alongside a fresh salad.
Notes
Variations: You can swap veal with chicken for Chicken Parmesan or use eggplant for a vegetarian option.Storage: Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 2 months.Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until heated through.