Description
Making classic Veal Parmesan is easy—just bread and brown thin veal cutlets, then bake with tomato sauce, Parmesan, and mozzarella until hot and bubbly. Here’s how to get it perfectly crisp and cheesy every single time!
Ingredients
Scale
- 1 lb veal cutlets or scallopini (about 4 thin pieces)
- Kosher salt and pepper
- 1/2 cup flour
- 2 eggs, lightly beaten
- 3/4 cup breadcrumbs
- 1 cup shredded Parmesan cheese, divided
- 1 tsp parsley flakes
- 1 tsp garlic powder
- 1 tsp dried basil
- 2 tbsp olive oil
- 1 cup marinara or pasta sauce
- 4 thick slices fresh mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F.
- Pound veal thin if needed; season both sides with salt and pepper.
- Set up breading station: flour, eggs, breadcrumb mixture (breadcrumbs, 1/4 cup Parmesan, parsley, garlic, basil).
- Dredge veal in flour, then egg, then breadcrumbs.
- Heat oil in skillet. Sauté veal 2–3 min per side until browned. Transfer to greased baking dish.
- Sprinkle each with remaining Parmesan, top with sauce, then mozzarella.
- Bake 15 min, then broil 3–5 min until cheese is bubbly.
- Garnish with parsley and serve.
Notes
Fresh mozzarella makes for the best melt. Use chicken cutlets for an easy swap. Leftovers? Sandwich them between crusty bread for a next-level lunch.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 130mg