Veal Parmesan Recipe
Italian-American · Main course · 45 min total
Classic Italian-American dish featuring tender breaded veal cutlets, topped with marinara sauce and melted mozzarella and Parmesan cheeses, baked until bubbly.
20
min prep
min prep
25
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 4 veal cutlets (about 1 lb total), pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped (optional)
Instructions
- Preheat oven to 400°F. Set a wire rack over a baking sheet.
- Set up breading station: place flour in a shallow dish; beaten eggs in another; mix breadcrumbs, 1/4 cup Parmesan, salt, and pepper in a third dish.
- Dredge each veal cutlet in flour, shaking off excess. Dip into egg, then coat with breadcrumb mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat. Fry cutlets in batches until golden brown, about 2-3 minutes per side. Transfer to prepared rack.
- Spoon about 2 tablespoons marinara over each cutlet. Top with mozzarella and remaining 1/4 cup Parmesan.
- Bake until cheese is melted and bubbly, about 10-12 minutes. Garnish with basil if desired.
Tips
- Pounding veal to even thickness ensures quick, even cooking.
- Use a meat thermometer: internal temp should reach 145°F.
- Leftovers can be refrigerated for up to 2 days; reheat in oven.
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