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Veal Parmigiana

Tender pounded veal cutlets are breaded, pan-fried until golden, and baked under marinara sauce and melted mozzarella cheese.

40 minMediumServes 4580 cal/serving

Italian-AmericanDinnerStovetop and OvenHigh ProteinNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs veal cutlets, pounded thin
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/4 cup olive oil
  • 2 cups marinara sauce, warmed
  • 2 cups mozzarella cheese, shredded

Instructions

  1. 1

    Preheat oven to 400 degrees F. Season 1.5 lbs pounded thin veal cutlets with 1 tsp salt and 1/2 tsp ground black pepper.

  2. 2

    Dredge veal in 1/2 cup all-purpose flour, dip into 2 beaten eggs, then coat thoroughly in 1 cup Italian breadcrumbs mixed with half of the 1/2 cup grated Parmesan cheese.

  3. 3

    Heat 1/4 cup olive oil in a skillet over medium-high heat and fry veal for 2 minutes per side until golden brown and internal temperature reaches 145 degrees F.

  4. 4

    Spread half of the 2 cups warmed marinara sauce in a baking dish, place veal on top, then layer with remaining marinara, 2 cups shredded mozzarella cheese, and remaining Parmesan.

  5. 5

    Bake for 12 to 15 minutes until mozzarella is melted and bubbling.

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Questions

What is Veal Parmigiana?

Tender pounded veal cutlets are breaded, pan-fried until golden, and baked under marinara sauce and melted mozzarella cheese. This reference files it under Italian-American dinner: made on the stovetop and in the oven, rated medium and about 40 minutes start to finish.

What oven temperature does Veal Parmigiana need?

For Veal Parmigiana, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 15 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

What should Veal Parmigiana look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until golden brown and internal temperature reaches 145 degrees F. Step 5: cook until mozzarella is melted and bubbling. A reading of 145 F on a thermometer settles it.

Is there a substitute for Parmesan in Veal Parmigiana?

The entry for Veal Parmigiana calls for 1/2 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I freeze Veal Parmigiana?

It is not a good candidate. Refrigerate what is left of Veal Parmigiana within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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