Classic Veal Parmesan

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/12/21
Veal Parmesan Recipe

The Spruce

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
804 Calories
36g Fat
72g Carbs
45g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 804
% Daily Value*
Total Fat 36g 47%
Saturated Fat 13g 67%
Cholesterol 249mg 83%
Sodium 1526mg 66%
Total Carbohydrate 72g 26%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 45g
Vitamin C 5mg 25%
Calcium 506mg 39%
Iron 7mg 37%
Potassium 593mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic veal Parmesan recipe is one of my favorite easy recipes. Also known as Veal Parmigiana, this Italian dish is made with veal cutlets that are breaded, fried, and then baked to perfection with tomato sauce and topped with Parmesan and mozzarella cheese. Veal parmesan is similar to milanesa napolitana, but with South American touches.

Sauté some mushrooms and peppers or onions and place them over the cutlets before you add the tomato sauce. The recipe can also be made with turkey cutlets or chicken breast cutlets. Alternatively, make it a vegetarian dish with sliced eggplant. Take a look at the tips and variations for more ideas.

This makes a delicious meal with angel hair pasta, spaghetti, or linguine. Add a salad and garlic bread for a fabulous family meal.

Ingredients

  • 4 veal cutlets (about 1 pound)

  • Dash kosher salt

  • Dash ground black pepper

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup dry seasoned breadcrumbs

  • 2 tablespoons olive oil, for frying

  • 4 tablespoons freshly grated or shredded Parmesan cheese

  • 1 (8-ounce) can tomato sauce 

  • 1/4 teaspoon dried basil

  • 8 ounces mozzarella cheese, sliced

  • Serving suggestion: spaghetti, linguine, or angel hair pasta, garlic bread, and a tossed salad

Steps to Make It

  1. Gather the ingredients.

    Veal Parmesan Recipe ingredients
    The Spruce

  2. Heat the oven to 350 F/180 C/Gas 4. Lightly grease a shallow 13-by-9-by-2-inch baking pan.

    grease pan
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  3. Sprinkle cutlets with salt and pepper.

    Sprinkle cutlets with salt and pepper
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  4. Lightly dredge in flour.

    dredge in flour
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  5. Dip cutlets in beaten egg.

    Dip cutlets in beaten egg
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  6. Then, dip them into the seasoned breadcrumbs.

    dip them into the seasoned breadcrumbs
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  7. Heat the oil in a large skillet over medium heat. Place breaded cutlets in the hot pan, and fry them for about 3 to 4 minutes on each side, or until browned.

    fry cutlets
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  8. Place the browned cutlets in the baking pan and sprinkle with a few tablespoons of Parmesan cheese.

    put in pan and sprinkle with cheese
    The Spruce 

  9. Spoon the tomato sauce over them and then sprinkle with the dried basil.

    spoon tomato sauce over them
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  10. Arrange the mozzarella cheese slices over the cutlets.

    arrange mozzarella over cutlets
    The Spruce

  11. Bake in preheated oven for 10 to 15 minutes.

    bake veal parmesan
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  12. Serve the cutlets and sauce with spaghetti, linguine, or angel hair pasta, along with garlic bread and a tossed salad. Be sure to offer more Parmesan cheese at the table.

    Veal Parmesan Recipe
    The Spruce

Recipe Variations

  • Replace the veal cutlets with thin turkey cutlets (scallopini).
  • Replace the veal cutlets with thinned chicken breast cutlets.
  • Replace the veal cutlets with thin pork cutlets or flattened pork tenderloin medallions.
  • With Mushrooms: Sauté about 4 to 6 ounces of sliced mushrooms in butter or olive oil until tender and browned. Spoon them over the veal cutlets in the baking dish. Cover with the Parmesan, tomato sauce, basil, and mozzarella cheese and bake as directed.
  • With Peppers and Onions: Sauté about 1 cup of red and green bell pepper strips and 1 sliced onion until the onion is translucent. Spoon the peppers and onions over the cutlets in the baking dish. Top with the Parmesan, tomato sauce, basil, and mozzarella cheese and bake as directed.
  • Replace the tomato sauce and basil with 1 cup of your favorite commercial spaghetti sauce.
  • Use a homemade marinara sauce instead of plain tomato sauce and basil.