Veal Parmesan

This veal parmesan features tender veal cutlets layered with crispy bread crumbs, homemade tomato sauce, and gooey melted cheese. It’s the perfect quick and easy family dinner.

Love cooking with veal? Try veal milanese, braised veal shanks, veal cutlets, and veal chops.

When my family wants the full Italian-American experience, I’ll whip up this easy veal parmesan recipe. Seriously, this is BETTER than any restaurant…and it’s easier too.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make veal parmesan
4. Recipe tips and variations
5. Storage instructions
6. More classic Italian dinners
7. Veal Parmesan (Recipe Card)

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!
• Surprisingly quick and easy. This recipe may look intimidating, but trust me when I say that it’s beginner-friendly. The prep time is quick and requires less than 30 minutes of hands-on work.
• Always a family favorite. Like chicken parmigiana, this dish is always a hit in our household and it’s sure to be in yours, too! 

Ingredients needed

• Veal. The veal’s quality and freshness can make or break the dish. When I make veal parmesan, I like to use ivory-pale pink cutlets with fine lines of fat marbling from my local butcher. 
• Eggs. These help the bread crumbs stick to the meat. 
• Garlic. We’re a garlic-loving family, so I added finely minced garlic cloves to the eggs.
• Parsley. This gives the egg coating a touch of herbaceous flavor. I used fresh chopped parsley, but dried parsley also works. 
• Salt and pepper. To season the eggs. 
• Panko and Italian bread crumbs. Coating the veal with panko and Italian bread crumbs gives the meat more flavor and the ultimate crunch.
• Olive oil. For frying.
• Parmesan cheese. Parmesan goes in the breading mixture and gets 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. 

For the marinara sauce: 

• Olive oil. To sauté the aromatics.
• Aromatics. Like diced onion and minced garlic cloves.
• Strained tomatoes. I recommend using high-quality strained tomatoes to give your homemade tomato sauce the best flavor.
• Italian herbs. You can use a pre-mixed Italian seasoning blend or season the sauce with dried Italian herbs, like basil, oregano, thyme, rosemary, parsley, and sage.

How to make veal parmesan

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Prep the breading stations. 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 the veal. Dip each cutlet in the eggs, then in the bread crumb mixture. 

Step 3 – Pan-fry. Heat the oil in a large skillet over medium-high heat. Add the cutlets and fry until they’re golden brown on both sides. Afterward, transfer them to a greased baking sheet.  

Step 4 – Make the sauce. Sauté the onions in an oiled pot until soft. Add the garlic and cook until fragrant. Pour in the strained tomatoes and Italian herbs, season to taste with salt and pepper, and simmer.

Step 5 – Assemble and bake. Spread a spoonful of sauce on top of each cutlet, followed by grated parmesan and a slice of mozzarella. Bake until the cheese is melted. Sprinkle fresh basil on top of the veal parmesan, then serve and enjoy!

Recipe tips and variations

• Pound the veal. I recommend pounding the veal cutlets with a meat mallet to tenderize the meat and ensure they’re an even thickness. 
• 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.
• 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 around 350°F before frying.
• Don’t overdo it on the sauce. Marinara sauce is an essential part of 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

• Veal Scallopini– The lemon butter sauce is so good, you’ll add it to everything.
• Chicken Florentine– One skillet chicken dinner that is both creamy and satisfying.
• Chicken Piccata– Similar to the scallopini but with the addition of cream.
• Lamb Ragu– My family prefers this to Bolognese!
• Chicken Marsala– Capers, sun-dried tomatoes, and tender chicken.