Veal Tender Or Veal Or Chicken Chicken Cutlet Parmigiana Recipe

Tenderize and season

If using thicker veal or chicken cutlets, lay each between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4 inch (6 mm). Pat dry with paper towels. Season both sides of each cutlet with 1/2 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt and pepper for breadcrumb mix).

Set up dredging station

Place the flour in a shallow dish. In a second shallow dish whisk together the eggs and the 2 tablespoons of milk until combined. In a third shallow dish combine the breadcrumbs, 1 tablespoon grated Parmesan, and the remaining 1/2 tsp salt and 1/2 tsp pepper; mix well.

Bread the cutlets

Working one at a time, dredge each cutlet first in flour (shake off excess), then dip into the egg wash letting excess drip off, then press firmly into the breadcrumb mixture to coat evenly on both sides. Place breaded cutlets on a wire rack set over a sheet tray; let rest 10 minutes to help the coating adhere.

Add 1/2 cup oil and 1 tablespoon butter (if using) to a large skillet over medium heat. When oil shimmers but is not smoking (about 325–350°F / 160–175°C), add cutlets in a single layer without crowding (cook in batches if needed). Fry until golden brown and crisp, about 2–3 minutes per side for thin cutlets. Use tongs to flip carefully. Adjust heat as needed so coating browns without burning; maintain a shallow sizzle.

Transfer fried cutlets to a paper-towel-lined plate or a wire rack to drain briefly. If cooking in batches, keep cooked cutlets warm on a baking sheet in a 200°F (90°C) oven while you finish the rest.

Preheat the oven to 425°F (220°C).

Spread about 1/4 cup tomato sauce in the bottom of a shallow baking dish or rimmed sheet pan (large enough to hold cutlets in a single layer). Arrange fried cutlets in the dish. Spoon about 1/3–1/2 cup tomato sauce over each cutlet, spreading to cover most of the top but leaving edges of the crust exposed.

Top each sauced cutlet with about 3/8 cup (roughly 1/3–1/2 cup total per cutlet) shredded mozzarella and a sprinkle (about 1 tablespoon) of additional grated Parmesan. If using, tuck a basil leaf or two on each.

Bake in the preheated oven until cheeses are melted and bubbly and the sauce is heated through, about 8–10 minutes. For a lightly browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 2 minutes. Serve each cutlet with a lemon wedge to squeeze over (optional) and additional basil if desired. Offer extra tomato sauce and grated Parmesan at the table.