Milk Fed Veal Cutlet Parmigiana Recipe
with Tomato Sauce & Melted Mozzarella Cheese
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Ingredients
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Veal Cutlets & Coating
Tomato Sauce
Cheese & Finishing
Method
Veal Cutlets & Coating
- 1
Prepare cutlets
If veal cutlets are thicker than 1/4 inch, place each between plastic wrap and gently pound with a meat mallet to 1/4 inch (6 mm). Pat dry with paper towels and season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Set up breading station
Place the flour in a shallow dish. In a second shallow bowl whisk the 2 eggs with 1/4 cup whole milk until smooth. In a third shallow dish combine the breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, 1 teaspoon dried oregano, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix to combine.
- 3
Bread the cutlets
One at a time, dredge each seasoned cutlet in flour, shaking off excess, dip into the egg wash allowing excess to drip off, then press firmly into the breadcrumb mixture until well coated. Transfer to a wire rack and allow to rest 5 minutes so the coating sets.
- 4
Pan-fry until golden
In a large skillet over medium heat add 1/2 cup olive oil and 1 tablespoon unsalted butter (optional). When oil is shimmering but not smoking, fry the cutlets in batches (do not overcrowd), about 2–3 minutes per side until deep golden and crisp. Use tongs to turn gently. Transfer fried cutlets to a paper towel-lined tray or wire rack; keep warm in a low oven (200°F / 95°C) while you finish remaining cutlets.
Tomato Sauce
- 5
Sweat aromatics
While you are breading or frying (or beforehand), heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped half onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.
- 6
Build the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute. Add the crushed tomatoes, 6 chopped basil leaves, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (optional), 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning.
Assembly & Bake
- 7
Preheat and arrange
Preheat oven to 425°F (220°C). Spread a thin layer (about 1/2 cup) of the warm tomato sauce in the bottom of a 9x13-inch baking dish (or large ovenproof skillet) to prevent sticking and keep cutlets moist.
- 8
Layer cutlets with sauce and cheese
Place the fried veal cutlets in a single layer in the baking dish. Spoon about 2–3 tablespoons of tomato sauce over each cutlet (enough to cover most of the surface). Top each cutlet with approximately 2 ounces (about 1/4 cup) of sliced or torn fresh mozzarella and a light sprinkle (about 1 tablespoon) of grated Parmigiano-Reggiano.
- 9
Bake to melt cheese
Bake in the preheated oven for 8–10 minutes until the cheese is melted and bubbling and the sauce is hot. For a lightly golden cheese finish, place under the broiler 1–2 minutes watching closely to avoid burning.
- 10
Finish and serve
Remove from oven and let rest 2–3 minutes. Garnish with remaining fresh basil leaves. Serve hot with extra sauce on the side, and optional lemon wedges. Recommended accompaniments: spaghetti al pomodoro, sautéed vegetables or a simple arugula salad.