Veal Parmesan balances crisp, golden-browned cutlets with a bright tomato sauce and melted cheese. Thin veal cutlets are breaded, pan-fried until crunchy, then baked with sauce, mozzarella, and parmesan until bubbling and golden—an elegant, comforting meal made from pantry staples and simple techniques.
Veal Parmesan Recipe
Veal Parmesan is a classic Italian-American favorite that’s easier to make at home than you might think. Start with tender veal cutlets, pound them to an even thickness, dredge in flour, egg, and seasoned breadcrumbs, then pan-fry until golden. Finish in the oven with a simple tomato sauce, shredded mozzarella, and grated parmesan for a dish that’s crispy on the outside, tender inside, and rich with savory, cheesy flavor.
This recipe feels restaurant-worthy but is ideal for weeknights, date nights, or Sunday dinners. It’s straightforward, uses familiar ingredients, and delivers comforting results that beat takeout—especially when you crisp the cutlets right before baking.
Why You’ll Love This Dish
- Crispy and cheesy: The breaded cutlets stay crisp beneath the sauce and melted cheese.
- Comfort food classic: Familiar, satisfying flavors everyone recognizes.
- Simple ingredients: Pantry staples—flour, eggs, breadcrumbs, canned tomatoes, and cheeses.
- Make-ahead friendly: Bread and fry the veal ahead of time; assemble and bake when you’re ready.
- Better than takeout: Fresher texture and brighter tomato flavor when you make it yourself.
Recipe Shopping List
Here’s what you’ll need to make Veal Parmesan. For exact quantities, see the recipe card below.
- Veal cutlets – Thin, tender slices; pound to an even thickness (about ½ inch) for consistent cooking.
- Eggs – Whisked to help the crumbs adhere and form a crispy coating.
- Flour – The first layer in the breading station.
- Bread crumbs – Regular or panko for extra crunch; mix with seasoning.
- Granulated garlic – Adds mild garlic flavor to the crumbs.
- Salt – Seasons both meat and breading.
- Tomato sauce and diced tomatoes – Base for a quick, flavorful red sauce.
- Garlic cloves – Simmered in the sauce for depth.
- Olive oil – For the sauce and for shallow frying.
- Parmesan cheese – Grated, salty, and savory.
- Mozzarella cheese – Shreds or slices that melt beautifully.
- Fresh basil – For brightness and garnish.
How to Make This Recipe
Below is a concise overview of the method. Refer to the full recipe card at the end for exact measurements and timings.
- Simmer the sauce: Combine tomato sauce, diced tomatoes, garlic, salt, and olive oil in a saucepan. Let it gently simmer while you prepare the veal.
- Prep the veal: Pound cutlets to about ½ inch thickness. Set up three bowls: flour, beaten eggs, and seasoned breadcrumbs.
- Bread the cutlets: Dredge in flour, dip in egg, then coat with breadcrumbs.
- Pan-fry: Heat oil in a skillet and fry cutlets until golden on both sides. Drain briefly on paper towels.
- Assemble and bake: Spoon sauce into a baking dish, arrange the fried cutlets, top with more sauce, mozzarella, and parmesan, and bake at 350°F (175°C) until the cheese melts and becomes bubbly—about 15 minutes.
- Serve: Serve hot with pasta, a green salad, or garlic bread.
Recipe FAQ
Veal is meat from young calves and is known for its tenderness and mild flavor. Historically, some production methods were criticized for animal welfare concerns; today many producers raise veal calves in group housing with improved welfare standards. If sourcing ethically is important to you, look for labels or ask your butcher about farming practices.
Veal has a delicate beef flavor, but it’s generally leaner, moister, and more tender than typical beef cuts. It holds up well to breading and quick cooking, which is why it’s commonly used for Veal Parmesan.
Regular breadcrumbs work well and give a classic texture. Panko produces a lighter, airier crunch. Either choice is fine—just season the crumbs with salt and a little granulated garlic for flavor.
Store fried cutlets and sauce separately if you want to preserve crispness. Refrigerate covered for up to a few days. For longer storage, freeze well-wrapped for several weeks. If planning leftovers, consider holding off on the final bake until ready to serve.
Reheat refrigerated portions in the oven at about 325°F (160°C) until hot. For frozen portions, defrost in the refrigerator overnight for best results, or bake at a low temperature until thawed and then increase heat to finish reheating.
Serve This With
Veal Parmesan pairs beautifully with long pasta like spaghetti or linguine tossed with a little olive oil and parmesan. For side dishes, serve a crisp Caesar salad, garlic bread, or grilled summer vegetables such as zucchini for a complete meal.
Featured Reviews
Readers and home cooks have shared photos and feedback after trying this recipe—it’s a favorite for its classic flavor and crisp texture.
Tag @orwhateveryoudo and use #owydrecipe #owydcooks to be featured.
Pin For Later
Veal Parmesan
Classic Veal Parmesan: easy to make, impressive to serve. Simple ingredients deliver big flavor.
20 minutes
45 minutes
1 hour 5 minutes
Ingredients
Sauce
- 1 – 14 ounce can tomato sauce
- 1 – 14 ounce can diced tomatoes
- 4 peeled garlic cloves
- ½ teaspoon salt
- 2 tablespoons olive oil
Meat
- 1 pound veal cutlets
- 3 eggs
- ⅔ cup flour
- 1 cup bread crumbs
- ½ teaspoon salt
- ¼ teaspoon granulated garlic
Toppings
- 2 tablespoons shredded Parmesan
- ½ cup shredded mozzarella
- 1 tablespoon chopped fresh basil
Instructions
- Place all sauce ingredients into a saucepan and simmer over medium-low while you bread and cook the veal.
- Pound cutlets to a uniform thickness of about ½ inch.
- Whisk the eggs in a bowl until combined.
- Place the flour in a separate bowl.
- In a third bowl, combine breadcrumbs, garlic, and salt.
- Preheat the oven to 350°F. Heat about 1 inch of oil in a large non-stick, high-sided skillet.
- Bread each cutlet: dredge in flour, dip in beaten eggs, and coat with breadcrumbs.
- When the oil is hot, fry the cutlets in batches until golden brown on both sides. Drain briefly on paper towels.
- Spoon sauce into the bottom of a 9×13-inch pan, arrange fried cutlets on top, then add parmesan and mozzarella. Bake at 350°F for about 15 minutes until the cheese is melted and bubbly.
- Remove from the oven and serve hot with pasta or a simple salad.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 478Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 170mgSodium: 1225mgCarbohydrates: 54gFiber: 5gSugar: 7gProtein: 25g
Nutrition data provided here is an estimate.
Love this recipe? Tell your friends!
Follow on Instagram for more recipes and photos.