Easy Homemade Veal Parmesan: Crispy Cutlets, Rich Marinara & Melted Mozzarella
Imagine sinking your teeth into a perfectly golden-fried veal cutlet, tender on the inside, enveloped in a vibrant marinara sauce, and crowned with a luscious layer of melted mozzarella cheese. This classic Italian-American dish, Veal Parmesan, might seem like something you’d only enjoy at a fine restaurant, but the truth is, it’s incredibly simple to prepare right in your own kitchen. Our recipe ensures a fantastic, flavorful result that will have everyone asking for seconds. Get ready to elevate your weeknight dinner or impress guests with this exquisite yet approachable dish!
Why This Homemade Veal Parmesan Recipe Stands Out
This Veal Parmesan recipe isn’t just another dish; it’s a culinary experience that brings together a symphony of textures and flavors. The secret to its success lies in several key elements that we’ve perfected for the home cook.
Firstly, the star of the show: the veal. We use delicate, thinly sliced veal cutlets that become incredibly tender when properly cooked. These cutlets are coated in a seasoned breading mixture, ensuring a fantastically crispy, golden-brown exterior. This crispness provides a delightful contrast to the succulent veal within.
Next, we layer on a rich, flavorful marinara sauce. While a homemade sauce is always a treat, we embrace convenience by recommending a high-quality store-bought option, making this recipe accessible even on busy evenings. The tangy sweetness of the marinara perfectly complements the savory veal and creamy cheese.
Finally, the dish is finished with a generous blanket of melted mozzarella cheese, creating that irresistible, gooey top layer that makes Italian-American comfort food so beloved. A sprinkle of Italian seasoning adds a fragrant herbal note that ties all the components together beautifully.
What makes this recipe truly special is how it takes a dish typically found on a restaurant menu and transforms it into an easy, enjoyable cooking project for your own kitchen. It’s comparable to classic Chicken Parmesan, but with the distinct, refined flavor and tenderness that only veal can offer. So, put on your comfy clothes, and let’s create a memorable meal!
Gather Your Ingredients for Authentic Veal Parmesan
Crafting delicious Veal Parmesan begins with a selection of fresh, quality ingredients. While the full list with precise measurements can be found in the printable recipe card at the end of this post, here’s a general overview of what you’ll need to bring this Italian-American classic to life.
Ingredient Details and Smart Substitutions
Let’s dive deeper into the core ingredients and explore some options to tailor this Veal Parmesan recipe to your taste and pantry.
VEAL – We recommend using thin veal cutlets for this recipe. These are typically sliced from the leg or loin and are prized for their delicate texture and mild flavor. You might also encounter “milk-fed veal scaloppini,” which are usually lighter in color and incredibly tender due to the veal’s diet. The thinness of cutlets is crucial here; it ensures they cook quickly and remain wonderfully tender after being breaded and fried. If your cutlets are thicker, you can gently pound them between two sheets of plastic wrap using a meat mallet until they are about 1/4 inch thick. This tenderizes the meat and ensures even cooking.
MARINARA SAUCE – For ultimate simplicity, a good quality store-bought marinara sauce is your best friend. Look for a brand with rich tomato flavor and minimal added sugar. However, if you have the time and prefer a completely homemade touch, your favorite homemade marinara sauce will undoubtedly make this dish even more spectacular. You can also elevate store-bought sauce by simmering it with a pinch of red pepper flakes, fresh basil, or a clove of minced garlic for 10-15 minutes before using.
CHEESE – Shredded mozzarella cheese is our top choice for its excellent melting properties and mild, creamy flavor, which creates that classic gooey topping. For an alternative, you could certainly use Provolone for a sharper, more distinct taste, or even Monterey Jack for a milder, equally melty option. A sprinkle of freshly grated Parmesan-Reggiano or Pecorino Romano mixed with the mozzarella can also add an extra layer of salty, nutty flavor.
BREADING INGREDIENTS – Our breading consists of all-purpose flour, a whisked egg, and a mixture of panko breadcrumbs, garlic salt, onion powder, and grated Parmesan cheese. Panko breadcrumbs are key for that extra-crispy texture, being lighter and flakier than traditional breadcrumbs. The seasonings added to the panko infuse flavor directly into the crust, eliminating the need for extensive seasoning of the veal itself. If you don’t have panko, regular breadcrumbs can be used, though the crispness might be slightly less pronounced. Always ensure your cutlets are patted very dry before breading for optimal adherence.
OIL FOR FRYING – Choose a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil. You’ll need just enough to coat the bottom of your skillet, ensuring a shallow fry that creates a beautiful golden crust without deep-frying.
Step-by-Step Guide to Crafting Perfect Veal Parmesan
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious Veal Parmesan. For a complete printable version of this recipe, including exact measurements and a concise instruction list, please Jump to Recipe at the bottom of this page.
- Prepare Your Oven and Baking Sheet: Begin by preheating your oven to 350°F (175°C). Line a sturdy baking sheet pan with aluminum foil for easier cleanup. Place a wire rack on top of the foil-lined baking sheet. This setup is crucial as it allows air to circulate around the fried cutlets, keeping them crispy as they await their oven bake and preventing them from becoming soggy.
- Pat Veal Cutlets Dry: Using paper towels, thoroughly pat each veal cutlet dry. This step is incredibly important for ensuring that the breading adheres properly to the meat. Any moisture on the surface will prevent the flour, egg, and breadcrumbs from sticking, leading to a less satisfying crust.
- Set Up Your Breading Station: To streamline the breading process, arrange three shallow breading trays or wide, shallow bowls in a row.
- In the first tray, place your all-purpose flour.
- In the second tray, whisk the large egg until well combined and slightly frothy.
- In the third tray, whisk together the panko breadcrumbs, garlic salt, onion powder, and grated Parmesan cheese. This seasoned breadcrumb mixture will create a flavorful and extra-crispy coating.
- Flour the Cutlets: Take one veal cutlet and place it into the flour in the first tray. Gently press down with your gloved hand (or clean hands) to ensure the flour coats both sides thoroughly. Shake off any excess flour; you want a light, even dusting. The flour provides a dry surface for the egg to cling to.
- Egg Wash Coating: Carefully transfer the floured cutlet into the whisked egg in the second tray. Turn it over to coat both sides completely. Lift the cutlet, allowing any excess egg to drip back into the tray. The egg acts as a binder, helping the breadcrumbs adhere firmly.
- Breadcrumb Coating: Place the egg-coated cutlet into the breadcrumb mixture in the third tray. Gently press the cutlet into the crumbs, then turn it over and repeat, pressing again to ensure both sides are fully and evenly coated. The panko breadcrumbs will give you that desirable crispy crust.
- Repeat for All Cutlets: Once breaded, place the cutlet onto a clean tray or plate. Continue this flour-egg-breadcrumb process for all remaining veal cutlets. This methodical approach ensures consistent breading for each piece.
- Heat the Frying Oil: In a large, heavy-bottomed skillet, add enough oil to just coat the bottom of the pan, about 1/4 to 1/2 inch deep. Heat the oil over medium-high heat until it shimmers. To test if the oil is ready, drop a tiny pinch of breadcrumbs into the pan; if they sizzle immediately, the oil is hot enough.
- Fry the Veal Cutlets: Carefully place the breaded cutlets into the hot skillet in a single layer. It’s important not to overcrowd the pan, as this can lower the oil temperature and lead to soggy cutlets instead of crispy ones. You’ll likely need to work in batches. Cook each side for 2-3 minutes, or until it achieves a beautiful golden-brown color and a satisfying crispness. Use tongs to carefully flip the cutlets and brown the other side. Once cooked, remove the cutlets and place them on the prepared wire rack on the baking sheet. Repeat this frying process for any remaining cutlets.
- Top with Marinara and Cheese: Once all the cutlets are fried and resting on the wire rack, spoon a generous amount of marinara sauce over each one, ensuring it’s evenly distributed. Then, sprinkle a healthy portion of shredded mozzarella cheese on top of the marinara. Finish with a light dusting of Italian seasoning for an aromatic flourish.
- Bake to Perfection: Transfer the baking sheet with the topped veal cutlets to the preheated oven. Bake for 12-14 minutes, or until the mozzarella cheese is bubbling, melted, and slightly golden, and the veal is heated through.
Frequently Asked Questions & Expert Tips for Veal Parmesan
Here are some common questions and essential tips to help you master this delicious Veal Parmesan recipe and ensure perfect results every time.
For the best flavor and texture, veal should be cooked to an internal temperature of 145°F (63°C) for medium-rare. We highly recommend using an instant-read thermometer inserted into the thickest part of the cutlet to ensure accuracy. After cooking, allow the veal to rest for 3-5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in incredibly moist and tender cutlets.
To store any cooled leftovers, place the Veal Parmesan cutlets in an air-tight container and refrigerate promptly. They will stay fresh and delicious for 3-4 days. For longer storage, you can freeze individual cutlets in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
To maintain that desirable crispy breading, the best method for reheating Veal Parmesan is in the oven. Place the cutlets on a foil-lined baking sheet and rewarm them in a preheated 350°F (175°C) oven for approximately 15 minutes, or until heated through and the cheese is bubbly. We strongly advise against using a microwave, as it tends to make the breading soggy. An air fryer is also an excellent option for reheating; use the reheat function at 350°F (175°C) for about 5-7 minutes, checking for crispness and warmth.
The most common reason for breading not sticking is excess moisture on the veal. It’s absolutely crucial to pat the veal cutlets thoroughly dry with paper towels before you begin the dredging process. If the surface of the veal is still wet, the flour won’t adhere properly, and subsequently, the egg and breadcrumbs will have trouble sticking, causing the coating to slip off during frying. A dry surface creates a perfect canvas for the breading layers.
Yes, you can certainly do some prep work in advance! You can bread the veal cutlets and refrigerate them, uncovered, on a wire rack for up to 4 hours. This can even help the breading adhere better. You can also fry the cutlets ahead of time and store them in the refrigerator, then top with marinara and cheese just before baking. This makes for a quicker assembly when you’re ready to serve.
Look for thin-cut veal cutlets or veal scaloppini. These are typically already sliced to the ideal thickness for quick cooking and tender results. If you can only find thicker veal, gently pound them to about 1/4 inch thick before breading, as described in the instructions.
Delightful Serving Suggestions for Veal Parmesan
Veal Parmesan is a hearty and satisfying dish on its own, but pairing it with the right accompaniments can elevate your meal to a true Italian feast. Here are some of our favorite serving suggestions:
- Classic Pasta Pairing: Serve your golden veal cutlets over a generous bed of marinara-tossed spaghetti, linguine, or fettuccine. The pasta soaks up the extra sauce, creating a harmonious and filling dish.
- Garlic Bread or Italian Bread: No Italian-American meal is complete without warm, crusty bread. Garlic bread or a fresh loaf of Italian bread is perfect for soaking up every last drop of that delicious marinara sauce.
- Fresh Green Salad: A crisp, refreshing dinner salad with a light vinaigrette provides a welcome contrast to the richness of the Veal Parmesan. Think mixed greens, cherry tomatoes, cucumbers, and perhaps some shaved red onion.
- Roasted or Steamed Vegetables: For a lighter side, consider roasted asparagus, sautéed green beans with garlic, or steamed broccoli. These add a healthy touch and vibrant color to your plate.
- Wine Pairing: A medium-bodied red wine like Chianti, Sangiovese, or a light-bodied Pinot Noir complements the richness of the veal and the tang of the marinara beautifully.
And don’t forget, leftovers are absolutely amazing! Repurpose them into a fantastic sandwich by placing a reheated cutlet between slices of toasted bread, perhaps with a little extra marinara and cheese. Enjoy every bite!
Explore More Delicious Italian-Inspired Recipes
If you loved this Veal Parmesan, you’re sure to enjoy these other Italian-American classics and flavorful variations from our kitchen. Expand your repertoire with these tried-and-true recipes:
- Classic Chicken Parmesan: A beloved alternative, just as satisfying.
- Air Fryer Chicken Parmesan: For a lighter, extra-crispy take on the chicken version.
- Chicken Parmesan Sliders: Perfect for parties or a fun, mini meal.
- Chicken Parmesan Meatballs: A creative and delicious twist on the classic flavors.
I absolutely love to bake and cook, and my greatest joy is sharing my culinary experiences and delicious recipes with all of you! It can be tough to remember to check back daily for new ideas, which is why I offer a convenient newsletter delivered right to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes – never miss a delicious update!
Classic Veal Parmesan
IMPORTANT – For detailed explanations, additional tips, and answers to common questions, scroll back up to the blog post!
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Ingredients
- 12 ounces thin veal cutlets
- ½ cup all-purpose flour
- 1 large egg, whisked
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ cup grated Parmesan cheese
- Oil for shallow frying (e.g., vegetable, canola)
- 1 cup marinara sauce
- 8 ounces shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Fresh parsley or thyme leaves for garnish (optional)
Equipment You’ll Need
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Baking sheet
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Wire cooling rack
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3 Shallow breading trays or bowls
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Large heavy-bottomed skillet
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Meat mallet (if needed for pounding veal)
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Instant-read thermometer (recommended)
Before You Begin: Essential Tips
- Ensure Dry Cutlets: It’s critical to thoroughly pat your veal cutlets dry with paper towels before starting the breading process. Any moisture on the meat’s surface will prevent the flour, egg, and breadcrumbs from sticking properly, leading to a loose and unsatisfying crust.
- Choose the Right Veal: For optimal tenderness and quick cooking, use thin veal cutlets (also known as scaloppini). These are typically delicate and cook quickly. If your cutlets are thicker, gently pound them to about ¼-inch thickness between two pieces of plastic wrap using a meat mallet. This ensures even cooking and maximum tenderness after frying.
Instructions for Classic Veal Parmesan
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Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with foil and placing a wire rack on top.
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Pat the veal cutlets completely dry with paper towels to ensure breading adhesion.12 ounces thin veal cutlets
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Set up your breading station: Place flour in the first tray, whisked egg in the second. In the third, combine panko breadcrumbs, garlic salt, onion powder, and Parmesan cheese.1/2 cup all-purpose flour, 1 large egg, whisked, 3/4 cup panko breadcrumbs, 1 teaspoon garlic salt, 1/2 teaspoon onion powder, 1/4 cup grated Parmesan cheese
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Dredge a cutlet in flour, pressing gently to coat both sides, then shake off excess.
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Dip the floured cutlet into the whisked egg, turning to coat completely, and let excess drip off.
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Transfer the egg-coated cutlet to the breadcrumb mixture. Press gently, turn, and press again to ensure a full, even coating.
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Place the breaded cutlet on a separate tray and repeat the breading process for all remaining veal cutlets.
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Heat about ¼ to ½ inch of oil for frying in a large skillet over medium-high heat until shimmering.
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Fry cutlets in a single layer, in batches if necessary, for 2-3 minutes per side until golden brown and crispy. Transfer cooked cutlets to the prepared wire rack on the baking sheet.
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Spoon marinara sauce over each cutlet, then top generously with shredded mozzarella cheese. Sprinkle with Italian seasoning.1 cup marinara sauce, 8 ounces shredded mozzarella cheese, 1 teaspoon Italian seasoning
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Bake in the preheated oven for 12-14 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley or thyme if desired.
Expert Tips & FAQs for Success
- Optionally serve your Veal Parmesan over a bed of marinara-tossed spaghetti or your favorite pasta for a complete meal.
- To ensure optimal tenderness and juiciness, cook veal to an internal temperature of 145°F (63°C) for medium-rare. Always allow the cooked cutlets to rest for 3-5 minutes before serving; this is vital for even moisture distribution. An instant-read thermometer is your best tool here!
- Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For reheating, the oven is best to preserve crispness. Place cutlets on a foil-lined baking sheet and rewarm at 350°F (175°C) for about 15 minutes. Avoid microwaving to prevent soggy breading. An air fryer can also reheat effectively using its reheat function.
- The key to breading sticking is to pat the veal cutlets thoroughly dry before dredging them in flour. Moisture prevents proper adhesion of the breading layers.
- Consider pounding thicker veal cutlets to about 1/4 inch for even faster cooking and enhanced tenderness.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.