Veal Parmesan

Restaurant-style veal parmesan features crispy, breaded veal cutlets layered with homemade tomato sauce and gooey melted cheese. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 377kcal

Author Arman Liew

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.

Video

Notes

For an even quicker dinner, make my pomodoro sauce, 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.

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