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Veal Parmigiana Recipe

Name: Station Pizza Parlours Veal Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal cutlets; 1 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbsp whole milk; 1.5 cups plain dried breadcrumbs (or panko mix); 0.5 cup grated Parmigiano-Reggiano; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.5 cup olive oil (for shallow frying); 2 tbsp unsalted butter (optional, for richer frying); 2 tbsp extra-virgin olive oil; 1 pieces yellow onion, finely chopped; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 6 leaves fresh basil leaves (optional); 2 cups mozzarella, shredded or sliced; 0.5 cup grated Parmigiano-Reggiano (for topping); 2 tbsp fresh parsley, chopped (optional garnish)

Inspired by Station Pizza Parlour

Time1h

Serves4

Make Veal Parmigiana Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Veal

4 pieces veal cutlets

1 tsp kosher salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces Large eggs

2 tbsp whole milk

1 1/2 cups plain dried breadcrumbs (or panko mix)

1/2 cup grated Parmigiano-Reggiano

1 tsp Dried oregano

1/2 tsp Watkins garlic powder

1/2 cup olive oil (for shallow frying)

2 tbsp unsalted butter (optional, for richer frying)

Sauce

2 tbsp extra-virgin olive oil

1 pieces yellow onion, finely chopped

3 cloves Garlic, minced

28 oz crushed tomatoes (canned)

1 tbsp tomato paste

1 tsp dried basil

1/2 tsp Dried oregano

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

6 leaves fresh basil leaves (optional)

Assembly & Cheese

2 cups mozzarella, shredded or sliced

1/2 cup grated Parmigiano-Reggiano (for topping)

2 tbsp fresh parsley, chopped (optional garnish)

Method

Sauce

Prepare tomato sauce

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes. Add dried basil, dried oregano, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. Stir in torn fresh basil leaves if using. Keep sauce warm while preparing veal (you can leave on the lowest heat or transfer to a warm spot).

Veal

Prepare veal cutlets

If cutlets are thicker than 1/4-inch, place each between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4-inch thickness. Pat dry with paper towels. Season both sides lightly with kosher salt and black pepper (about 1/4 teaspoon each side).

Make breading stations

Set up three shallow dishes: one with 1 cup all-purpose flour; one with beaten eggs mixed with 2 tablespoons whole milk; and one with the breadcrumb mixture (1 1/2 cups breadcrumbs + 1/2 cup grated Parmigiano-Reggiano + 1 teaspoon dried oregano + 1/2 teaspoon garlic powder). Mix the breadcrumb mixture thoroughly so cheese is evenly distributed.

Dredge each seasoned veal cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl, then press firmly into the breadcrumb mixture to coat completely. Place breaded cutlets on a wire rack or plate while you heat the oil.

Fry veal

In a large skillet (12-inch) heat 1/2 cup olive oil and 2 tablespoons unsalted butter over medium-high heat until shimmering but not smoking. Test with a breadcrumb—oil should sizzle immediately. Add cutlets (work in batches as needed) and fry 2–3 minutes per side until golden brown and crisp. Adjust heat to prevent burning and add more oil if needed between batches. Transfer fried cutlets to a paper towel-lined rack briefly to drain.

Assembly & Bake

Preheat oven to 425°F (220°C). Spread about 1/2 cup of the warm tomato sauce across the bottom of a 9x13-inch baking dish (or a similar-sized ovenproof dish). Arrange the fried veal cutlets in a single layer in the dish, slightly overlapping if necessary.

Spoon 2–3 tablespoons of sauce over each cutlet, spreading to cover most of the top but leaving some edge exposed to keep crust crisp. Sprinkle about 1/2 cup shredded mozzarella over each cutlet (divide evenly) and then a light dusting of the reserved 1/2 cup grated Parmigiano-Reggiano across the whole dish.

Bake in the preheated oven until cheese is melted and bubbly and edges are slightly browned, about 10–12 minutes. For a golden top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with chopped fresh parsley and additional fresh basil leaves if desired. Serve hot with any remaining warm tomato sauce on the side.