Veal Parmigiana Recipe

Pound the Veal

Place veal cutlets between two sheets of plastic wrap and pound them until they are about 1/2 inch thick.

Season the Veal

Sprinkle both sides of the veal cutlets with salt and black pepper.

Prepare Breading Station

Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with Italian breadcrumbs.

Bread the Veal

Dredge each veal cutlet in flour, dip in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.

Sauté the Veal

In a large skillet, heat olive oil over medium-high heat. Add breaded veal cutlets, cooking for 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

Preheat Oven

Preheat the oven to 375°F (190°C).

Assemble the Dish

In a baking dish, spread a layer of sugo at the bottom, place the sautéed veal cutlets on top, then cover with the remaining sugo and sprinkle mozzarella cheese evenly over the top.

Bake

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Cook Spaghetti

In a large pot, bring water to a boil. Add salt and spaghetti, cooking according to package instructions until al dente.

Drain Spaghetti

Once cooked, drain the spaghetti and set aside.

Plate the Dish

Serve the veal parmigiana hot over a bed of spaghetti, garnished with additional sugo if desired.