Veal Parmigiana

Name: Veal Parmigiana
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
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

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

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

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

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

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

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

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

Questions

Can I make Veal Parmigiana dairy-free?

Not cleanly. Here the dairy (1/2 cup Parmesan cheese, grated, 2 cups mozzarella cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Veal Parmigiana gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 1 cup Italian breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Veal Parmigiana keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Veal Parmigiana?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Cook this free in the app

Textual Chef is a plain-text cooking reference of 3,876 recipes, free to read and cook from, with no account and no paywall. In the app, this entry scales itself: half, standard, or double batch, every quantity recomputed inside the step that uses it. No ads, no life stories, no photos of somebody else's dinner.

The entries are curated and public-domain sourced, written to a fixed template and checked against it: tested quantities, one closed vocabulary of methods, and precomputed half and double batches on every line. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser, instantly. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually, and the first 30 days are free.