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Veal Parmigiana

Veal Parmigiana recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 388.2
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
  • 2 pounds Veal cutlets, pounded to 1/8-inch thickness
  • 1/3 cup Vegetable oil, for frying
  • 2 cans (15 oz each) Tomato sauce
  • 2 Eggs, beaten
  • 2 tablespoons Brown sugar
  • 1/4 teaspoon Garlic powder
  • 1 1/2 teaspoons Dried oregano leaves
  • 1/4 teaspoon Salt
  • 1/4 cup Grated Parmesan cheese
  • 3/4 teaspoon Black pepper, divided
  • 8 ounces Sliced mozzarella cheese
  • 1 cup Fine dry breadcrumbs
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a large bowl, whisk together the beaten eggs, garlic powder, salt, and 1/4 teaspoon of the black pepper.
  3. 3
    Place the breadcrumbs in a shallow dish.
  4. 4
    Dip each veal cutlet into the egg mixture, ensuring it is fully coated, then dredge thoroughly in the breadcrumbs.
  5. 5
    Heat the vegetable oil in a large skillet over medium-high heat.
  6. 6
    Fry the breaded cutlets in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels to drain.
  7. 7
    Arrange the fried cutlets in a single layer in a lightly greased 13x9-inch baking dish.
  8. 8
    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.
  9. 9
    Pour the warm tomato sauce evenly over the veal cutlets in the baking dish.
  10. 10
    Sprinkle the grated Parmesan cheese over the sauce-covered cutlets.
  11. 11
    Cover the dish with aluminum foil and bake for 30 minutes.
  12. 12
    Remove the foil and arrange the mozzarella cheese slices on top of each cutlet.
  13. 13
    Return to the oven and bake uncovered for an additional 5 to 10 minutes, until the cheese is melted and bubbly.
  14. 14
    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.

Keywords: veal, parmigiana, italian, cutlets, breaded, tomato sauce, mozzarella, parmesan, baked, fried, comfort food, dinner, main course, cheese, herbs, oregano, garlic, family meal, classic, homestyle
Read it online: https://www.chefs-mate.com/recipe/veal-parmigiana-3/