Veal Parmigiana Recipe

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat until shimmering.

Add the finely diced onion and sauté, stirring occasionally, until translucent and slightly golden, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant; do not brown.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly, which deepens flavor.

Add the crushed tomatoes, dried oregano, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Remove from heat and stir in chopped fresh basil. Keep warm while you prepare the veal.

If necessary, trim any excess fat from veal cutlets. Place each cutlet between two pieces of plastic wrap or in a large zip-top bag and gently pound with a meat mallet to an even thickness of about 1/4" (6 mm). Pat dry with paper towels.

Set up a three-station breading station: bowl 1 — all-purpose flour seasoned with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; bowl 2 — whisk together 2 large eggs and 2 tablespoons whole milk until homogeneous; bowl 3 — combine 1 1/2 cups breadcrumbs, 1/2 cup finely grated Parmigiano-Reggiano, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, and 1 teaspoon kosher salt.

Working with one cutlet at a time, dredge the veal in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture so the surface is evenly coated. Place breaded cutlets on a baking sheet and let rest 5–10 minutes to help coating adhere.

In a large skillet (12" works well) over medium heat, add 3/4 cup neutral oil and 2 tablespoons unsalted butter. Heat until butter melts and oil registers about 350°F (175°C) or a small breadcrumb sizzles immediately but doesn't burn.

Fry the breaded cutlets in batches so they have room (do not crowd). Cook 2–3 minutes per side until golden brown and crispy. Use tongs and a spatula to avoid tearing. Adjust heat as needed so coating browns without burning.

Transfer fried cutlets to a wire rack set over a sheet pan or paper towels to drain briefly. If some cutlets finish earlier, keep them warm in a 200°F (95°C) oven.

Preheat oven to 425°F (220°C). Lightly oil a 9x13 inch baking dish or a rimmed baking sheet large enough to hold the cutlets in a single layer.

Spread about 1/2 cup of the warm tomato sauce in the bottom of the prepared dish to prevent the breading from going soggy.

Place the fried veal cutlets in the dish in a single layer. Spoon about 1/3 to 1/2 cup sauce evenly over each cutlet (use more or less depending on preference), leaving a border of crispy breading visible.

Top each sauced cutlet with approximately 2–2.5 oz (about 1/4 to 1/3 cup) shredded or sliced mozzarella, then sprinkle a tablespoon of grated Parmigiano-Reggiano over each.

Bake in the preheated oven until cheese is melted, bubbly, and begins to brown slightly, about 8–12 minutes. For a browned top, switch oven to broil for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let rest 3–4 minutes. Garnish with chopped fresh parsley and additional basil leaves if desired.

Serve hot with remaining sauce on the side, over pasta, or with a simple green salad.