This classic Italian-American favorite features tender veal cutlets pounded thin, coated in seasoned breadcrumbs, and quickly fried until golden. The cutlets are then nestled in a savory, slightly sweet tomato sauce and topped with layers of Parmesan and mozzarella cheese before baking until bubbly. The result is a harmonious blend of crispy texture, juicy meat, and rich, cheesy flavors. Its an elegant yet comforting dish perfect for family dinners or special occasions. Serve it alongside spaghetti or a crisp green salad for a complete meal that feels both indulgent and home-style.
Veal Parmigiana
Description
This classic Italian-American favorite features tender veal cutlets pounded thin, coated in seasoned breadcrumbs, and quickly fried until golden. The cutlets are then nestled in a savory, slightly sweet tomato sauce and topped with layers of Parmesan and mozzarella cheese before baking until bubbly. The result is a harmonious blend of crispy texture, juicy meat, and rich, cheesy flavors. Its an elegant yet comforting dish perfect for family dinners or special occasions. Serve it alongside spaghetti or a crisp green salad for a complete meal that feels both indulgent and home-style.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a large bowl, whisk together the beaten eggs, garlic powder, salt, and 1/4 teaspoon of the black pepper.
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Place the breadcrumbs in a shallow dish.
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Dip each veal cutlet into the egg mixture, ensuring it is fully coated, then dredge thoroughly in the breadcrumbs.
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Heat the vegetable oil in a large skillet over medium-high heat.
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Fry the breaded cutlets in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels to drain.
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Arrange the fried cutlets in a single layer in a lightly greased 13x9-inch baking dish.
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In a saucepan, combine the tomato sauce, brown sugar, oregano, and remaining 1/2 teaspoon of black pepper. Bring to a boil, stirring frequently, then reduce heat and simmer for 5 minutes.
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Pour the warm tomato sauce evenly over the veal cutlets in the baking dish.
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Sprinkle the grated Parmesan cheese over the sauce-covered cutlets.
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Cover the dish with aluminum foil and bake for 30 minutes.
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Remove the foil and arrange the mozzarella cheese slices on top of each cutlet.
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Return to the oven and bake uncovered for an additional 5 to 10 minutes, until the cheese is melted and bubbly.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 388.2kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.0g25%
- Cholesterol 183.9mg62%
- Sodium 156.6mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the veal cutlets are uniformly thin (about 1/8 inch) to ensure even cooking. If your cutlets are thick, place them between plastic wrap and pound gently with a meat mallet.
You can substitute chicken breast cutlets for veal if desired; adjust cooking time slightly as chicken may require a bit longer to bake through.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F to maintain the texture of the breading.
For a richer flavor, add a minced clove of fresh garlic to the tomato sauce mixture.
