You wouldn’t believe just how easy veal parmesan is to make! Golden fried cutlets smothered in marinara and melty mozzarella cheese, yes please.
Why this recipe works
Delicate, tender veal meets its match – a crispy golden fried exterior topped with marinara and mozzarella cheese, that is. Seriously though, this veal parmesan recipe is crazy good.
Veal parmesan is an Italian-American dish you’ll likely find on the menu of a nice restaurant… but you can just as easily make it at home in your sweatpants. That’s the kind of meal I love! I’m sure you’ve tried chicken parmesan before, and essentially, it’s the same, with the exception of the protein (veal instead of chicken, of course). Let’s get it started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VEAL – We are using veal cutlets, however, you can also buy milk-fed veal cutlets which are called scaloppini. These are usually lighter in color than grain-fed veal. Cutlets are ideal here because they are thin, cook quickly, and stay nice and tender after breading and frying.
MARINARA – Store-bought marinara keeps this recipe simple, just the way we like it around here. You can of course substitute with your favorite homemade marinara sauce if preferred.
CHEESE – Mozzarella cheese is our go-to for topping our cutlets, however, you could use Provolone or even Monterey Jack as an alternative.
How to Make Veal Parmesan
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F. Line a baking sheet pan with foil and top with a wire rack.
- Pat veal cutlets dry with paper towels.
- Line up three breading trays. Place flour in one try and whisk egg in the second tray. In the third tray, whisk together bread crumbs, garlic salt, onion powder, and parmesan cheese.
- Place a cutlet into the flour in the first tray. Gently press with your gloved hand, then turn over and repeat on the other side.
- Place floured cutlet into the egg and turn over to coat both sides. Lift and allow excess to drip off.
- Place egg coated cutlet into the bread crumb mixture. Turn over and gently press. Turn again and gently press to coat both sides.
- Place breaded cutlet on a tray and repeat the process for the remaining cutlets.
- Add enough oil to the skillet just to coat the bottom of the pan. Heat over medium-high until shimmering.
- Place cutlets into the pan in a single layer, ensuring there’s enough room that they aren’t crowded. You will probably have to work in batches. Allow to cook for 2-3 minutes each side, or until golden brown. Use tongs to carefully turn over and brown the other side. Remove to baking pan lined with a wire rack. Repeat process for remaining cutlets.
- Top cutlets with marinara and mozzarella cheese. Sprinkle with Italian seasoning.
- Bake in preheat oven for 12-14 minutes.
Frequently Asked Questions & Expert Tips
Veal should be cooked to an internal temperature of 145°F (63°C) for medium-rare. Allow it to rest for 3-5 minutes before serving to ensure juicy and tender results. I highly recommend using an instant-read thermometer!
Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days.
The best way to reheat veal parmesan to retain the crisp factor is to place the cutlets on a foil-lined baking sheet and rewarm in a 350F oven for around 15 minutes. I would personally avoid using the microwave as it can cause the breading to be soggy. You can also reheat it in the air fryer using the reheat function.
It’s important to pat the cutlets dry before dredging them. If they are still wet, the flour, egg, and breadcrumbs will slip right off.
Serving Suggestions
Serve your veal parmesan over a bed of marinara-tossed spaghetti. Garlic bread or Italian bread as well as a crisp dinner salad on the side are nice accompaniments.
Leftovers are amazing made into a sandwich with toasted bread. Enjoy!
More Related Recipes
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Veal Parmesan
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 12 ounces veal cutlets
- ½ cup all purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ cup grated parmesan cheese
- oil for frying
- 1 cup marinara
- 8 ounces shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- parsley and thyme leaf optional as garnish
Things You’ll Need
Before You Begin
- It’s important to pat the cutlets dry before dredging them. If they are still wet, the flour, egg, and breadcrumbs will slip right off.
- We are using veal cutlets, however, you can also buy milk-fed veal cutlets which are called scaloppini. These are usually lighter in color than grain-fed veal. Cutlets are ideal here because they are thin, cook quickly, and stay nice and tender after breading and frying.
Instructions
- Preheat oven to 350F. Line a baking sheet pan with foil and top with a wire rack.
- Pat veal cutlets dry with paper towels.12 ounces veal cutlets
- Line up three breading trays. Place flour in one tray and whisk egg in the second tray. In the third tray, whisk together bread crumbs, garlic salt, onion powder, and parmesan cheese.1/2 cup all purpose flour, 1 large egg, 3/4 cup panko breadcrumbs, 1 teaspoon garlic salt, 1/2 teaspoon onion powder, 1/4 cup grated parmesan cheese
- Place a cutlet into the flour in the first tray. Gently press with your gloved hand, then turn over and repeat on the other side.
- Place floured cutlet into the egg and turn over to coat both sides. Lift and allow excess to drip off.
- Place egg coated cutlet into the bread crumb mixture. Turn over and gently press. Turn again and gently press to coat both sides.
- Place breaded cutlet on a tray and repeat the process for the remaining cutlets.
- Add enough oil to the skillet just to coat the bottom of the pan. Heat over medium-high until shimmering.
- Place cutlets into the pan in a single layer, ensuring there’s enough room that they aren’t crowded. You will probably have to work in batches. Allow to cook for 2-3 minutes each side, or until golden brown. Use tongs to carefully turn over and brown the other side. Remove to baking pan lined with wire rack. Repeat process for remaining cutlets.
- Top cutlets with marinara and mozzarella cheese. Sprinkle with Italian seasoning.1 cup marinara, 8 ounces shredded mozzarella cheese, 1 teaspoon Italian seasoning
- Bake in preheat oven for 12-14 minutes.
Expert Tips & FAQs
- Optionally serve over a bed of marinara tossed spaghetti.
- Veal should be cooked to an internal temperature of 145°F (63°C) for medium-rare. Allow it to rest for 3-5 minutes before serving to ensure juicy and tender results. I highly recommend using an instant-read thermometer!
- Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days.
- The best way to reheat veal parmesan to retain the crisp factor is to place the cutlets on a foil-lined baking sheet and rewarm in a 350F oven for around 15 minutes. I would personally avoid using the microwave as it can cause the breading to be soggy. You can also reheat it in the air fryer using the reheat function.
Nutrition
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.
Chef Antoine Davis
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Sandra Alice Rosenkrands says
My recipe is similar but I add a few tablespoons of fine corn meal to the Panko crumbs and that adds a bit of crispness,
Love your recipes.
Connie Ellis says
What can I use if I can not get Veal ?
Amanda Davis says
Pork tenderloin and beef sirloin are good options. Chicken Parmesan is also a good alternative https://amandascookin.com/chicken-parmesan/