Recipes › Main Course › Veal Parmigiana Recipe

Veal Parmigiana Recipe

Recipe by Pedro M. A. Neves

Veal Parmigiana is a beloved Italian-American classic featuring tender veal cutlets breaded, fried, and layered with rich tomato sauce and melted cheese. This elegant yet comforting dish brings together crispy exteriors, savory meat, and bubbling mozzarella and parmesan in a single baked casserole. Perfect for special occasions or when you want to impress at the dinner table.

Ingredients

• 800g veal cutlets (about 8 thin slices, 100g each)
• 200ml whole milk
• 100g all-purpose flour
• 100g panko breadcrumbs
• 2 large eggs
• 100g grated Parmigiano-Reggiano cheese
• 250g fresh mozzarella cheese, sliced
• 600ml marinara tomato sauce (homemade or quality store-bought)
• 60ml extra virgin olive oil
• 2 cloves garlic, minced
• 15g fresh basil leaves
• 5g salt
• 2g black pepper
• 1g dried oregano

Instructions

1. Pound each veal cutlet between two sheets of plastic wrap to approximately 3mm thickness using a meat mallet, working from the center outward.

2. Set up a breading station with three shallow bowls: milk in the first, flour mixed with salt and pepper in the second, and beaten eggs combined with 2 tablespoons water in the third. Place breadcrumbs mixed with 50g Parmigiano-Reggiano in a fourth bowl.

3. Heat 60ml olive oil in a large skillet over medium-high heat until it shimmers but does not smoke, about 2 minutes.

4. Dip each veal cutlet in milk, then dredge in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with breadcrumb mixture. Place breaded cutlets on a plate.

5. Working in batches to avoid crowding, fry breaded veal cutlets 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate.

6. Spread a thin layer of tomato sauce (about 100ml) over the bottom of a 9x13 inch baking dish. Arrange fried veal cutlets in a single layer, overlapping slightly if needed.

7. Top veal with remaining tomato sauce (about 500ml), spreading evenly. Sprinkle remaining 50g Parmigiano-Reggiano over the sauce. Arrange mozzarella slices on top. Scatter minced garlic and dried oregano over the cheese.

8. Bake in a preheated 400°F (200°C) oven for 20-25 minutes until the cheese is melted, bubbling at the edges, and beginning to brown lightly.

9. Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves torn by hand. Serve warm with crusty bread or over pasta if desired.

Substitutions

• Substitute veal with chicken breast cutlets or eggplant slices for a lighter or vegetarian version
• Replace panko with crushed Italian breadcrumbs or finely crushed crackers for texture variation
• Use part-skim mozzarella instead of fresh mozzarella to reduce fat content
• Substitute homemade marinara with a quality canned San Marzano tomato sauce

Tips

• Keep veal cutlets thin and uniform in thickness so they cook evenly and stay tender; uneven pieces may become tough
• Do not skip the resting time after baking—this allows the cheese to set slightly and the flavors to meld
• For a crispier exterior that stays crispy longer, let breaded cutlets rest in the refrigerator for 10 minutes before frying

While named for Parma in Italy, Veal Parmigiana as commonly prepared today reflects Italian-American culinary traditions that developed in immigrant communities, particularly in the late 19th and early 20th centuries. In Italy, cutlet dishes like Cotoletta alla Milanese are more traditional, though the baked, cheese-topped style has become iconic in American Italian restaurants and home cooking worldwide.

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