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Veal Parmigiana

Veal Parmigiana

  • Yield: 4 servings
  • Prep Time: 25 minutes
  • Cooking Time: 25 minutes
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  • 1 lb Veal cutlets, cut into 4 pieces
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 cup Flour
  • 2 Eggs, beaten
  • 3/4 cup breadcrumbs
  • 1 cup Parmesan cheese, shredded and divided
  • 1 tsp Parsley flakes
  • 1 tsp Garlic powder
  • 1 tsp Dried basil
  • 2 tbsp Olive oil
  • 1 cup Pasta sauce
  • 4 thick slices Fresh mozzarella cheese


  1. Place cutlets between two slices of saran wrap and pound them until they’re about a 1/4 inch thick. Season with salt and pepper on both side.
  2. Set out 3 bowls for breading the veal. Place the flour in one and the eggs in another. In the third bowl, whisk together the breadcrumbs, 1/4 cup cheese, parsley flakes, garlic powder and basil.
  3. Dip a cutlet into the flour, coating all sides. Next, dip it into the egg and finally the breadcrumbs. Set aside and repeat with the remaining pieces.
  4. Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray.
  5. Heat the olive oil in a skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, until browned and crispy. Transfer to the prepared baking dish.
  6. Sprinkle cutlets with the remaining Parmesan. Pour the pasta sauce over them and top with a slice of mozzarella cheese. Bake for 15 minutes.
  7. Serve immediately.


Recipe adapted from