Veal Parmesan

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5 from 3 votes
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Tender veal cutlets layered with crispy bread crumbs, homemade tomato sauce, and gooey melted cheese make this veal parmesan a classic Italian-American delicacy! It’s the perfect family dinner that will have everyone requesting seconds.

veal parmesan.

When me and my family want the full Italian-American experience, I’ll whip up this easy veal parmesan recipe. Just like chicken parmesan, veal cutlets are breaded and pan-fried before being topped with tomato sauce and melted cheese and baked to gooey, crispy perfection. Seriously, this is BETTER than any restaurant…and easier too.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make veal parmesan
  4. Tips to make the best recipe
  5. Storage instructions
  6. Frequently asked questions 
  7. More classic Italian dinners
  8. Veal Parmesan (Recipe Card)

Recipe highlights

In a world of delicious Italian veal dishes, like veal milanese and veal chops, it’s nearly impossible to pick a favorite. However, this homemade veal parmesan recipe may very well stand out as the winner. 

  • 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. This dish is always a hit in our household and it’s sure to be in yours, too! 

Ingredients needed

Here’s everything you need to make veal parmesan from scratch, including the ingredients for a quick and easy homemade tomato sauce: 

  • 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.

Find the printable recipe with measurements below.

How to make veal parmesan

I love making this recipe from scratch because it’s so straightforward. Here’s how it’s done:

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. 

breading station for veal parmesan.

Step 2 – Bread the veal. Dip each cutlet in the eggs, then in the bread crumb mixture. 

veal battered and seasoned.

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.  

fried veal cutlets in skillet.

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.

marinara sauce in saucepan.

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!

veal cutlets with marinara sauce and mozzarella cheese on top.

Tips to make the best recipe

  • 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! 
  • Make your own 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.

Leftovers idea

Repurpose the leftovers into a delicious veal parmesan sandwich! Place the assembled and cooked cutlets on a crusty Italian roll or a baguette, then place the sandwich under the broiler in the oven. Broil until the cheese is bubbly and slightly browned.

veal parmigiana.

Frequently asked questions 

Veal parmesan vs. veal parmigiana

Veal parmesan and veal parmigiana are pretty much the same dish. However, veal parmesan is the common name used in English-speaking regions, whereas veal parmigiana is the Italian translation. 

What cut of beef is veal?

Veal is not a specific cut of beef but is the term used to describe various cuts of young calves. As a result, veal is more delicate and lean than beef from mature cattle.

How do you serve veal parmesan?

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 garlic bread on the side make the meal complete!

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.
veal parmesan recipe.

Veal Parmesan

5 from 3 votes
Tender veal cutlets layered with crispy bread crumbs, homemade tomato sauce, and gooey melted cheese make this veal parmesan a classic Italian-American delicacy! It’s the perfect family dinner that will have everyone requesting seconds.
Servings: 4 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

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/430F. 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. 
    breading station for veal parmesan.
  • Coat the veal with the eggs, then dredge through the breadcrumbs mixture until fully coated.
    breading station for veal parmesan.
  • 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.
    fried veal cutlets in skillet.
  • 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.
    marinara sauce in saucepan.
  • Spread the tomato sauce over the veal. Sprinkle parmesan on top, and add mozzarella slices. 
    veal cutlets with marinara sauce and mozzarella cheese on top.
  • Bake the veal for 5 minutes, or until the cheese is melted. 

Notes

For an even quicker dinner, make my pomodoro sauce or sugo or your favorite jarred marinara sauce. 
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.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 13gProtein: 40gFat: 18gSodium: 1033mgPotassium: 898mgFiber: 2gSugar: 4gVitamin A: 438IUVitamin C: 15mgCalcium: 152mgIron: 3mgNET CARBS: 11g
Course: Main Course
Cuisine: Italian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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