Veal Parmesan Recipe + Video

A cutlet of veal parmesan on top of spaghetti. A bite has been removed from the veal to show the juicy inside.

5 stars (1 review)

This classic Italian veal parmigiana recipe features breaded and pan fried cutlets of tender, moist and flavorful veal, topped with marinara sauce and melty mozzarella cheese. Perfect to serve with pasta or other comfort food favorites!

Prep Time30

Cook Time18

Total Time48

Course: Main, Main Course

Cuisine: Italian

Servings: - 8 servings

Calories: 554kcal

Author: Sommer Collier

Ingredients

1 ½ pounds veal cutlets 6-8 pieces
½ cup all-purpose flour
2 large eggs + 1 tb water
1 ½ cups panko breadcrumbs
½ cup grated parmesan cheese
2 strips of bacon diced
24 ounces marinara homemade or store-bought
2 cups shredded parmesan cheese
Salt and pepper
¼ cup olive oil
Optional: 1 pound dried spaghetti fresh parsley

US Customary - Metric

Instructions

Set a large sauté pan over medium heat. Add the diced bacon to the pan. Stir and cook the bacon for 3 to 4 minutes until brown and crispy. Pour in the marinara. Reduce the heat to medium-low and allow the marinara to simmer for 10 minutes then turn off the heat.
Meanwhile, lay out the cutlets. If they are more than 1/8 inch thick, use a meat mallet to pound them very thin so that they cook quickly and are very tender.
Prep a dredging station for the veal cutlets. Set out three shallow bowls. In one bowl combine the flour with 1 ½ teaspoons of salt and ½ teaspoon of cracked black pepper. Mix well. In the second bowl combine the eggs and 1 tablespoon of water. Whisk well. In the third bowl combine the Panko breadcrumbs and Parmesan cheese. Mix well.
Preheat the oven to 350°F. Set out a large rimmed baking sheet for the finished veal cutlets.
Set out another large sauté pan (or skillet) and place it over medium heat. Add the olive oil to the skillet.
Dredge the veal cutlets one at a time, first dipping in the flour mixture. Then dip in the egg mixture. And finally dipping in Panko breadcrumbs.
Place the dredged veal cutlets in the hot oil and fry for 2 to 3 minutes per side. Once the veal cutlets are golden brown, place them in a single layer on the baking sheet. Then continue to dredge and fry until all the veal cutlets are coated and cooked to golden brown.
If making pasta, heat a large pot of salted water over high heat. Once boiling, cook the pasta according to the package directions and strain in a colander.
While the pasta is cooking, spoon the marinara sauce over each veal cutlet. Sprinkle the tops generously with shredded mozzarella cheese. Place in the oven for 5 to 10 minutes to warm the sauce and melt the cheese over the veal cutlets.
Serve with additional sauce over cooked pasta. Sprinkle the top with chopped parsley or extra parmesan cheese.

Video

Notes

Note: The nutritional information provided here is for the fried veal cutlets, sauce, and cheese only. The provided estimates do not include pasta or other accompanying dishes.

The fried cutlets are best enjoyed freshly prepared. However, leftover veal will keep well for up to 3 days in an airtight container in the fridge. Reheat briefly in the oven or air fryer to get the breading slightly crisp and the cheese melted again.

It is best to freeze veal after frying and before adding sauce and cheese. Let the fried cutlets cool completely before wrapping each individually in a layer of plastic wrap and foil. Place them all together in a ziplock plastic bag, squeeze out any excess air, and freeze for up to 2 months.

Nutrition