Veal Parmigiana Recipe
Make Veal Parmigiana Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Breading
Cooking
Garnish
Method
Preparation of Veal
- 1
Pound the Veal
Place each veal cutlet between two sheets of plastic wrap. Use a meat mallet to pound each cutlet to about 1/2 inch thickness.
- 2
Season the Veal
Sprinkle both sides of the veal cutlets with salt and black pepper.
Breading Process
- 3
Setup Breading Station
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs mixed with Parmesan cheese.
- 4
Bread the Veal
Dredge each seasoned veal cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly in the breadcrumb mixture.
Cooking
- 5
Heat Olive Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 6
Cook the Veal
Place the breaded veal cutlets in the skillet in batches. Cook for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
- 7
Add Marinara Sauce
In the same skillet, add the marinara sauce and bring to a simmer.
- 8
Assemble the Dish
Return the veal cutlets to the skillet, spoon marinara sauce over each cutlet, and top with mozzarella cheese.
- 9
Melt the Cheese
Cover the skillet and let it cook for 5 minutes or until the cheese is melted and bubbly.
Garnishing and Serving
- 10
Garnish with Basil
Sprinkle fresh basil over the top of the veal parmigiana before serving.
- 11
Serve
Serve hot with a side of pasta or a salad.