Veal Parmigiana Recipe

Make the sauce

Warm a medium saucepan over medium heat and add 2 tablespoons olive oil. Add the finely diced onion and a pinch of salt; sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it. Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon sugar (optional), 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Stir in the torn basil leaves in the last minute of cooking. Taste and adjust salt or sugar as needed. Keep warm while you prepare the cutlets.

Prepare and pound veal

Pat the 4 veal cutlets dry with paper towels. If any are thicker than 1/3–1/2 inch, place between sheets of plastic wrap and gently pound with the flat side of a meat mallet or heavy skillet to an even thickness of about 1/3–1/2 inch. Season both sides of each cutlet with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, dividing evenly.

Set up breading station

Arrange three shallow bowls: one with 3/4 cup all-purpose flour, one with the egg wash (2 large eggs whisked with 3 tablespoons whole milk until smooth), and one with the breadcrumb mixture (1.5 cups plain breadcrumbs combined with 1/2 cup finely grated Parmigiano-Reggiano and 1 teaspoon dried Italian seasoning). Mix crumbs thoroughly so the cheese and seasoning are evenly distributed.

Bread the cutlets

Working one at a time, dredge a seasoned cutlet in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into the breadcrumb mixture, coating thoroughly and pressing gently so crumbs adhere. Place breaded cutlets on a wire rack set over a baking sheet and let rest 10 minutes to set the crust (this helps prevent the breading from falling off during frying).

Fry the cutlets

In a large skillet (12-inch) heat 1 cup vegetable oil and 1 tablespoon unsalted butter over medium-high heat until shimmering and a small pinch of breadcrumbs sizzles on contact (about 350°F if using a thermometer). Add breaded cutlets in a single layer without crowding (work in two batches if necessary). Fry until golden brown and crisp, about 3–4 minutes per side. Adjust heat as needed so the crust browns but does not burn; you want an internal temperature of veal to reach at least 145°F. Transfer fried cutlets to a paper towel-lined plate or wire rack to drain briefly.

Assemble for baking

Preheat oven to 425°F (220°C). Spread about 1/2 cup of the warm marinara sauce in the bottom of a 9x13-inch or similar baking dish to prevent sticking. Arrange the fried veal cutlets in the dish in a single layer. Spoon 2–3 tablespoons of marinara over each cutlet (enough to cover most of the top but not drench), then sprinkle a little of the remaining grated Parmigiano-Reggiano (divide 1/4 cup across cutlets). Evenly distribute the 2 cups mozzarella over the cutlets, pressing slightly so the cheese contacts the sauce and cutlets. If desired, add another tablespoon of grated Parmesan over each cutlet for extra flavor.

Bake until cheese melts

Bake in the preheated oven for 8–12 minutes, until the cheese is melted, bubbly, and just beginning to brown. For a more browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Finish and serve

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves and a light sprinkle of additional grated Parmigiano-Reggiano. Serve each veal parmigiana with extra marinara on the side and optional pasta, salad, or steamed vegetables.

All frying and finishing steps are integrated in the 'Veal Cutlets & Assembly' section: heat oil with butter, fry cutlets until golden (3–4 minutes per side), drain briefly, assemble with sauce and cheeses, bake 8–12 minutes, then rest and garnish. Use remaining oil cautiously and discard when cool; sprinkle final 1/4 cup Parmigiano-Reggiano after assembling and before baking as noted.