Veal Chop Parmesan Recipe

Pound and season veal

Pat veal chops dry with paper towels. If chops are thicker than 1/2 inch, place each between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch. Season both sides with 1 tsp salt and 1/2 tsp pepper (from the veal coating salt and pepper quantities).

Set up dredging station

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

Dredge chops

Working one at a time, lightly coat each veal chop in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off. Press each chop into the breadcrumb mixture, coating evenly and pressing gently so crumbs adhere. Place coated chops on a wire rack and let rest 10 minutes to set the crust.

While chops rest, make the tomato sauce. Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minute to caramelize slightly.

Pour in crushed tomatoes (or passata). Bring sauce to a gentle simmer, add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using. Simmer uncovered 10–12 minutes to thicken slightly, stirring occasionally.

Stir in chiffonade of 6 basil leaves off heat. Taste and adjust seasoning. Keep sauce warm on very low heat.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot but not smoking (about 350°F / oil should shimmer), add two coated veal chops (don’t crowd). Fry until golden brown, about 3–4 minutes per side depending on thickness, spooning hot oil over edges for even browning. Transfer to a paper towel-lined plate and add remaining 2 tablespoons oil to the pan before cooking the last two chops.

Lower oven rack to middle and preheat broiler (or oven to 425°F / 220°C if no broiler). Spoon a thin layer (about 2–3 tablespoons) of warm tomato sauce into a baking dish or ovenproof skillet just large enough to hold the chops in a single layer.

Place fried veal chops on top of the sauce. Spoon another 1–2 tablespoons sauce over each chop. Top each chop with approximately 2 oz (roughly 2–3 slices) fresh mozzarella, distributing evenly. Sprinkle 1/2 tablespoon grated Parmesan over each chop.

Place the dish under the broiler until the mozzarella melts and begins to brown lightly, about 2–4 minutes (watch closely). If using 425°F oven, bake 6–8 minutes until cheese is melted and bubbly. Remove from oven.

Garnish each chop with 2 fresh basil leaves. Let rest 2 minutes, then serve the veal chops over remaining warm tomato sauce, spooning any pan juices over the top.