Veal Parmigiana Recipe
Breaded veal with a tomato sauce and mozzarella cheese
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 Parmigiana Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Breading Process
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each veal cutlet in flour, dip into the eggs, and coat with bread crumbs.
- 3
Fry the Cutlets
In a large skillet, heat the olive oil over medium-high heat. Fry the breaded veal cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread 1 cup of marinara sauce on the bottom. Place the fried veal cutlets on top of the sauce. Spoon the remaining marinara sauce over the cutlets.
- 5
Add Cheese
Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top of the cutlets.
- 6
Bake
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Garnish with fresh basil if desired and serve hot with pasta or a side salad.
