Veal Parmesan

Anita Hoffman


An easy to make, delicious Italian dish. Serve with spaghetti and garlic bread. Chicken can be used instead of veal.


★★★★★ 1 vote

25 Min
40 Min


  • 1 lb
    veal cutlet, pounded thin
  • 2
    eggs, beaten
  • 1 tsp
  • 1/8 tsp
  • 3/4 c
    fine bread ceumbs
  • 1/4 c
    grated parmesan cheese
  • 1/4 c
    olive oil
  • 2 c
    marinara sauce or tomato sauce
  • 8 oz
    shredded mozzrella cheese

How to Make Veal Parmesan


  1. Combine bread crumbs and the 1/4 cup of grated Parmesan cheese.
  2. Dip cutlets into egg mixture which has been beaten with the salt and pepper, then into bread crumbs.
  3. Place meat on a rack to dry for 20 minutes.
  4. Heat olive oil in a large skillet. Brown cutlets 2 minutes on both sides, in hot oil over medium heat or until golden brown. Drain on paper towels.
  5. Place cutlets in a 3 quart baking dish.
    Pour sauce over cutlets and sprinkle with Parmesan cheese.
    Cover, use foil, and bake in 350 degree oven for 30 minutes or until tender.
  6. Remove cover and top with Mozzarella cheese.
    Bake until cheese melts, about 10 minutes.

Printable Recipe Card

About Veal Parmesan

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Italian

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