Veal Parmesan Recipe

This easy, home-cooked Veal Parmesan delivers restaurant-quality comfort with crispy breaded veal, rich tomato sauce, and melted cheese baked to bubbly perfection. It is a classic, crowd-pleasing dinner that turns tender cutlets into a cozy meal guaranteed to make you a kitchen hero—no reservation required!

Why This Is the Best Veal Parmesan Recipe

• Classic flavor: Juicy veal, crispy coating, gooey cheese, and savory sauce—all the best Italian-American comfort in one pan.
• Easier than you think: If you can dip, dredge, and layer, you can make this dish.
• Restaurant quality at home: Skip the takeout—this is special occasion-worthy but totally doable on a weeknight.
• Customizable: Use homemade or jarred sauce, swap cheeses, or even try with chicken if veal isn’t available.

Ingredient Swaps & Variations

• No veal? Try chicken cutlets—same method, just a couple minutes more cooking.
• Homemade sauce: Use your favorite tomato sauce, or jazz up jarred with fresh basil and garlic.
• Add herbs: Sprinkle in extra Italian seasoning, fresh basil, or oregano for big flavor.
• Extra cheesy: Add more mozzarella or a blend of Italian cheeses on top.

How to Make Classic Veal Parmesan

Step 1: Prep the Veal

If using veal cutlets, place between two sheets of plastic wrap and pound to ⅛–¼ inch thick. Scallopini is usually already thin enough.

Step 2: Set Up Your Breading Station

Grab three shallow bowls:

• Bowl 1: Flour
• Bowl 2: Eggs, beaten
• Bowl 3: Breadcrumbs mixed with ¼ cup Parmesan, parsley, garlic powder, and basil

Season the veal with salt and pepper.

Step 3: Bread the Veal

Dip each veal piece in flour (shake off excess), then egg, then breadcrumb mixture, pressing to adhere.

Step 4: Brown the Veal

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the breaded veal in batches, cooking 2–3 minutes per side until golden and crispy. Transfer to a greased baking dish.

Step 5: Layer on the Sauce & Cheese

Top each cutlet with remaining Parmesan, then spoon marinara over each one. Add a thick slice of mozzarella to each.

Step 6: Bake & Broil

Bake for 15 minutes until the cheese is melty. For that golden, bubbly finish, broil for 3–5 minutes at the end (just watch closely!).

Step 7: Serve

Scatter with fresh parsley. Serve hot with pasta, garlic green beans, or a crisp salad.

Tips for the Best Veal Parmesan

• Don’t overcook the veal: Thin cutlets need just a couple of minutes per side.
• Cheese matters: Fresh mozzarella gives that classic melty pull, but provolone is a great swap if you love it.
• Crispy crust: Use panko for extra crunch, or Italian-style breadcrumbs for a more classic flavor.
• Make ahead: Bread and brown the veal, then bake with sauce and cheese just before serving for easy entertaining.

Storage & Reheating

• Store: Leftovers keep in the fridge up to 3 days.
• Reheat: Bake covered at 350°F until warmed through, or microwave gently (crust won’t stay as crisp).
• Freeze: Best before baking—bread and brown the veal, then layer with sauce and cheese in a freezer dish. Bake straight from frozen, adding a few extra minutes.

What to Serve with Veal Parmesan

• Pasta: Spaghetti, fettuccine, or penne tossed in olive oil or extra marinara.
• Green veggies: Garlic green beans, steamed broccoli, or a crisp Caesar salad.
• Garlic bread: For soaking up all that extra sauce.

Why This Dish Is a Family Favorite (A Little Story)

Veal Parmesan is one of those dishes that instantly feels special—crisp, cheesy, and bubbling out of the oven. The first time I made it, my family thought I’d ordered in! It’s become our go-to for birthdays, anniversaries, and just-because nights. The best part? You get all that restaurant flavor without ever leaving your kitchen.

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