Veal Parmigiana Recipe

Prepare veal

Pat the veal cutlets dry with paper towels. If cutlets are thicker than 1/4 inch, place between two sheets of plastic wrap and pound gently with a meat mallet until about 1/4 inch thick. Season both sides lightly with 1/2 tsp of the kosher salt and 1/4 tsp black pepper reserved from the ingredient list.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the 2 tablespoons milk until homogenous. In a third shallow dish, combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried oregano, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bread the veal

Dredge each cutlet first in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly on both sides. Place breaded cutlets on a tray and let rest 10 minutes so coating adheres.

Pan-fry cutlets

Heat a large skillet over medium heat and add 1/2 cup oil and 1 tablespoon butter (if using). When oil is shimmering but not smoking (about 350°F / 175°C), add cutlets (work in batches if needed) and fry until golden brown, about 3 minutes per side. Do not overcrowd the pan. Transfer to a wire rack or paper towel-lined plate to drain. Keep oven on (see next steps).

Cook aromatics

While the cutlets rest, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the minced garlic and chopped shallot and sauté until softened and fragrant, about 2–3 minutes, stirring so garlic doesn't burn.

Make sauce

Stir in the tomato paste (if using) and cook 30 seconds. Add the crushed tomatoes or passata, dried oregano, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low and cook uncovered 12–15 minutes until slightly thickened. Taste and adjust seasoning. Stir in torn basil leaves at the end.

Preheat oven

Preheat the oven to 400°F (200°C).

Assemble veal parmigiana

Spread about 1/2 cup of the warm tomato sauce in the bottom of a 9x13-inch or similarly sized ovenproof baking dish to prevent sticking. Place the fried veal cutlets in a single layer in the dish. Spoon about 1/3 to 1/2 cup sauce over each cutlet, spreading slightly to cover. Top each cutlet evenly with fresh mozzarella slices (about 2 oz per cutlet) and sprinkle each with a tablespoon of grated Parmesan.

Bake

Bake in the preheated oven until cheese is melted, bubbly and lightly golden, about 10–12 minutes. If you want browned cheese, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Finish and serve

Remove from oven and let rest 2–3 minutes. Garnish with chopped fresh parsley and, if desired, a squeeze of lemon juice for brightness. Serve hot with remaining sauce on the side or over pasta.