Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal cutlets & seasoning
Breading station
Frying & finishing
Sauce & assembly
Garnish
Method
Veal cutlets & seasoning
- 1
Prepare cutlets
Pat the veal cutlets dry with paper towels. If they are thicker than 1/4 inch, place between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4 inch thickness. Season both sides with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). Squeeze the juice of half a lemon over the cutlets and let rest 10 minutes at room temperature.
Breading station
- 2
Set up breading
Arrange three shallow wide bowls or rimmed plates: one with 3/4 cup flour, one with beaten eggs mixed with 2 tablespoons milk, and one with the breadcrumb mixture (1.5 cups fine dry breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, 1 tsp dried Italian seasoning, and 2 tablespoons finely chopped parsley). Season the flour lightly with a pinch of salt and pepper.
- 3
Bread the cutlets
Working one at a time, dredge each seasoned cutlet in flour and shake off excess, dip into the egg wash to coat fully, then press into the breadcrumb mixture, ensuring edges are well coated. Place breaded cutlets on a wire rack set over a baking sheet. Repeat for all 4 cutlets. Let them rest 10 minutes to help the coating adhere.
Frying & finishing
- 4
Pan-fry veal
In a large skillet (preferably stainless steel or cast-iron) heat 1/2 cup neutral oil and 2 tablespoons unsalted butter over medium-high heat until shimmering but not smoking. Add two cutlets (do not overcrowd) and fry 2–3 minutes per side until deep golden brown and internal temperature reaches about 145°F (63°C). Transfer to a paper-towel-lined plate or a wire rack. Wipe skillet lightly and repeat with remaining oil/butter as needed and remaining cutlets.
- 5
Oven finish (optional)
Preheat oven to 425°F (220°C). Place fried cutlets on a baking sheet or in a shallow baking dish reserved for assembly. This step will be used after adding sauce and cheese to fully melt the mozzarella.
Sauce & assembly
- 6
Make the tomato sauce
In a medium saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1/2 diced yellow onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 28 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently, uncovered, 12–15 minutes to thicken slightly. Stir in chiffonade of 6 basil leaves at the end.
- 7
Assemble veal Parmesan
Spoon a thin layer (about 1/2 cup total) of the warm tomato sauce into the bottom of the preheated baking dish or sheet. Place the fried cutlets in a single layer. Spoon 2–3 tablespoons sauce over each cutlet. Top each with 2 oz (approx.) sliced fresh mozzarella and a sprinkle (about 1 tablespoon total per cutlet) of additional grated Parmigiano-Reggiano. Continue for all cutlets. If desired, add a few small fresh basil leaves on top.
- 8
Bake to finish
Bake in the preheated 425°F (220°C) oven 6–8 minutes until the cheese is melted and bubbly and edges are sizzling. For a lightly browned top, switch to broil for 1–2 minutes watching closely to prevent burning.
Garnish
- 9
Serve
Remove veal Parmesan from oven and let rest 3 minutes. Sprinkle with 1 tablespoon chopped fresh parsley. Serve each cutlet with a lemon wedge to squeeze over if desired. Offer additional sauce at the table.