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.
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.
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.
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
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.