Veal Parmigiana Recipe

Pound and Season

If cutlets are thicker than 1/4 inch, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4-inch thickness. Pat dry with paper towels. Season both sides of each cutlet with kosher salt (about 1/4 tsp per side) and freshly ground black pepper.

Set up Stations

Arrange three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with the breadcrumb mixture (combine breadcrumbs, 3/4 cup Parmesan, Italian seasoning, and garlic powder).

Bread the Cutlets

Working one at a time, dredge a cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip away, then press into breadcrumbs to coat evenly. Place breaded cutlets on a tray and let rest 10 minutes to help the coating adhere.

Heat Oil

Pour 1 cup neutral oil and 2 Tbsp butter into a large skillet (preferably cast iron) and heat over medium-high until shimmering and a breadcrumb dropped in sizzles (about 350°F).

Pan-Fry Cutlets

Fry cutlets in batches to avoid crowding. Cook until golden brown, 2–3 minutes per side. Transfer to a wire rack set over a sheet tray (or paper towels) to drain. Keep warm in a low oven (200°F) if needed while you finish frying remaining cutlets.

Sauté Aromatics

In a medium saucepan, heat 2 Tbsp olive oil over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer Sauce

Add crushed tomatoes, tomato paste, dried oregano, sugar (if using), salt, and black pepper. Stir to combine, bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Stir in chopped basil at the end and adjust seasoning to taste.

Preheat Oven

Preheat oven to 425°F (220°C).

Assemble Veal Parmigiana

Spread about 1/3 cup of the tomato sauce in the bottom of a 9x13-inch baking dish. Arrange 6 fried veal cutlets in a single layer (slightly overlapping is okay). Spoon 2–3 tablespoons of sauce over each cutlet to cover. Top each with sliced fresh mozzarella (about 1–1.25 oz per cutlet) and sprinkle each with about 1 tablespoon grated Parmesan. If using, sprinkle dried parsley lightly over the top.

Bake to Melt Cheese

Bake in the preheated oven until the cheese is melted, bubbly, and edges are slightly browned, about 10–12 minutes. If you prefer a browned top, place under the broiler for 1–2 minutes more watching closely to prevent burning.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves and serve with lemon wedges on the side. Transfer to plates and serve immediately with extra sauce on the side and additional grated Parmesan if desired.