Veal Parmigiana Recipe

Prepare and season

If not already done, place each veal cutlet between plastic wrap and pound with a meat mallet to about 1/4 inch thickness. Pat dry with paper towels. Season both sides lightly with salt and black pepper (about 1 tsp salt and 1/2 tsp pepper distributed across the 4 cutlets).

Set up breading

Arrange three shallow dishes: one with the flour, one with the beaten eggs mixed with 2 tablespoons milk, and one with the breadcrumbs mixed with 1/2 cup grated Parmesan, 1 tsp dried oregano, and 1/2 tsp garlic powder. Press any excess flour from the cutlets before moving to the egg, then into the breadcrumb mixture, pressing to adhere a uniform coating.

Coat the cutlets

Dredge each seasoned veal cutlet first in flour (shake off excess), dip into the egg mixture until evenly coated, then press into the breadcrumb mixture to create an even crust. Place finished cutlets on a wire rack or a plate; let rest 5 minutes so coating sets.

Heat fat

In a large skillet over medium heat, add 1/2 cup olive oil and 2 tablespoons butter. Heat until the butter melts and the oil shimmers; the oil should be about 325–350°F (if you have a thermometer).

Pan-fry cutlets

Working in batches if necessary, add cutlets to the pan (do not overcrowd). Fry about 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to maintain color without burning. Transfer cooked cutlets to a paper towel-lined tray or a wire rack set over a sheet pan to drain. Wipe out excess fat from the skillet, leaving a thin film for assembly if desired.

Preheat oven

Preheat the oven to 375°F (190°C).

Assemble in baking dish

Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch or similarly sized baking dish to prevent sticking. Arrange the fried veal cutlets in a single layer in the dish. Spoon about 1/2 cup marinara over each cutlet (adjust so total uses roughly 2 cups of sauce). Sprinkle 1/2 cup shredded mozzarella over each cutlet (totaling about 2 cups) and then dust with remaining 1/4 cup Parmesan. Tuck a few basil leaves between cutlets or on top if using.

Bake to melt

Bake in the preheated oven for 12–15 minutes, until cheese is melted, bubbly, and lightly golden at the edges and the sauce is hot. For a browned top, set to broil for 1–2 minutes—watch closely to avoid burning.

Rest and serve

Remove from oven and let rest 3–5 minutes. Garnish with extra grated Parmesan and torn fresh basil leaves. Serve each veal Parmigiana with a lemon wedge on the side if desired; squeeze lightly over the veal right before eating for brightness.