Veal Parmesan Sub Recipe
Make Veal Parmesan Sub Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Meat and Cheese
Breading
Sauce
Buns and Garnish
Method
Preparation
- 1
Prepare the Veal
Pound the veal cutlets to a uniform thickness of about 1/2 inch using a meat mallet. This ensures they cook evenly.
- 2
Breading
- 3
Bread the Veal
Dredge each veal cutlet first in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and finally coat in the breadcrumb mixture, pressing gently to adhere.
Cooking
- 4
Fry the Cutlets
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded veal cutlets in batches, frying for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 5
Assemble the Sub
Preheat your oven to 375°F (190°C). Place the fried veal cutlets on a baking sheet, top each cutlet with marinara sauce, mozzarella, and parmesan cheese.
- 6
Melt the Cheese
Transfer the baking sheet to the preheated oven and bake for 10-12 minutes until the cheese is melted and bubbly.
Serving
- 7
Assemble the Sub
Slice the sub rolls open and place a cheesy veal cutlet inside each roll. Top with fresh basil leaves and a little extra marinara sauce if desired.
