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My veal parmesan features crispy veal cutlets smothered in a homemade tomato sauce, and gooey melted cheese. It’s the perfect quick and easy family dinner.
When my family wants the Italian-American experience, I’ll whip up this easy veal parmesan recipe. It features crispy breaded veal cutlets topped with marinara sauce and cheese and baked until the cheese is gooey and melted.
You may think veal parmigiana is reserved for restaurants, but I’m here to show you how easy it is to make at home. It needs very little prep and comes together quickly and easily. My family loves it so much that they reckon it’s even better than chicken parmigiana!
Table of Contents
Why I love this recipe
- Taste and texture heaven. The crispy bread crumb coating, tender and juicy veal, and layers of tomato sauce and cheese make your taste buds sing!
- Quick and easy. Although it may look intimidating, trust me when I say that it’s beginner-friendly.
- Versatile. Pair it with some pasta, potatoes, or just a simple salad.
If you love cooking with veal, try veal Milanese, veal shanks, veal cutlets, and veal chops next.
★★★★★ REVIEW
“Really delicious! Very quick to prepare. It was ready in half an hour. My little ones used to dislike veal, but not anymore!” – Ingrid
Key Ingredients
- Veal. When I make veal parmesan, I like to use ivory-pale pink cutlets with fine lines of fat marbling from my local butcher. You can buy veal from mainstream grocery stores too.
- Eggs. These help the breadcrumbs stick to the meat.
- Garlic and parsley. I like adding minced garlic and fresh parsley to the whisked eggs to add flavor.
- Salt and pepper.
- Panko and Italian bread crumbs. I like to use a mix of the two breadcrumbs for added flavor and the extra crispy exterior. You can use just one or the other if you don’t have both.
- Olive oil. For frying.
- Parmesan cheese. Parmesan is added to the breading mixture and sprinkled on top. I highly recommend using good-quality Parmesan grated directly from the block.
- Mozzarella cheese. This is one of the signature features of veal Parmigiana. You can’t resist those gooey melted cheese pulls!
- Fresh basil. For garnish.
- Homemade marinara sauce. A simple combination of olive oil, garlic, onion, tomatoes, and Italian herbs.
How to make veal parmesan
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 – Prep. Whisk the eggs, garlic, parsley, salt, and pepper in a bowl. Combine the panko bread crumbs, Italian bread crumbs, and parmesan in a separate bowl.
Step 2 – Bread. Dip each cutlet in the eggs, then in the bread crumb mixture.
Step 3 – Pan-fry. Add the cutlets to an oiled skillet and fry until they’re golden brown on both sides.
Step 4 – Make the sauce. Sauté onions in oil until soft, add garlic until fragrant, then stir in strained tomatoes, Italian herbs, salt, and pepper. Simmer.
Step 5 – Assemble. Spread a spoonful of sauce on top of each cutlet, followed by grated parmesan and a slice of mozzarella.
Step 6- Bake until the cheese is melted. Sprinkle fresh basil on top of the veal parmesan, then serve.
What to serve with this
My family loves it when I plate the veal parmesan over a generous scoop of spaghetti, fettuccine alfredo, or Boursin cheese pasta. A Caesar salad and air fryer garlic bread on the side complete the meal!
Arman’s recipe tips
- Rest the breaded cutlets. I find that letting the breaded veal cutlets rest for a few minutes before frying helps the breading stick better and yields a crispier crust.
- Don’t overcook the veal. Veal cooks quickly, so use a meat thermometer to double-check that the internal temperature reaches 145°F.
- The oil must be HOT. To ensure a crispy crust and prevent the cutlets from becoming a greasy mess, be sure the oil is heated to around 350°F before frying.
- Please don’t overdo it on the sauce. Marinara sauce is essential to this dish, but you don’t want to use too much because the excess will make the cutlets soggy. Two to three tablespoons is perfect!
- Use pre-made sauce. You can make this recipe with your favorite store-bought tomato sauce or prep my pomodoro sauce or sugo sauce in advance instead.
Storage instructions
To store: Place the leftover veal parm cutlets in an airtight container with parchment paper in between each piece, then store them in the fridge for 3 to 4 days.
To freeze: Wrap the individual cutlets tightly in plastic wrap and place them in an airtight container with parchment paper between each piece. Freeze for 2 to 3 months.
More classic Italian dinners
If you tried this Veal Parmesan recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Veal Parmesan
Video
Ingredients
- 4 veal cutlets
- 2 tablespoons parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced
- 1/2 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1/4 cup parmesan cheese freshly grated
- 2 tablespoons olive oil to fry
Sauce
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 14 ounces canned diced tomatoes strained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Topping
- 8 ounces mozzarella cheese
- 1/4 cup parmesan cheese
- 1/4 cup basil fresh
Instructions
- Preheat oven to 210C/420F. Lightly grease a baking tray.
- In a small bowl, whisk eggs with garlic, parsley, salt, and pepper. In a separate bowl, combine Panko breadcrumbs, Italian breadcrumbs, and parmesan cheese.
- Coat the veal with the eggs, then dredge through the breadcrumbs mixture until fully coated.
- Heat 1 inch of olive oil in a skillet over medium-high heat. Add the veal and cook until golden brown, for 5 minutes per side or until the veal reaches an internal temperature of 145F.
- Transfer the veal onto the baking sheet.
- Make the sauce. Heat olive oil in a saucepan. Add onions, and cook, stirring for 5 minutes. Add garlic and cook until fragrant. Add strained tomatoes and Italian herbs. Season to taste with salt and pepper and simmer for 3-5 minutes.
- Spread the tomato sauce over the veal. Sprinkle parmesan on top, and add mozzarella slices.
- Bake the veal for 5 minutes, or until the cheese is melted.
Notes
Nutrition
Originally published December 2023, updated and republished May 2025
Really delicious! Very quick to prepare. It was ready in half an hour.