Veal Parmesan

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.

1. Preheat oven to 350F. Line a baking sheet pan with foil and top with a wire rack.
2. Pat veal cutlets dry with paper towels.
3. 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.
4. 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.
5. Place floured cutlet into the egg and turn over to coat both sides. Lift and allow excess to drip off.
6. Place egg coated cutlet into the bread crumb mixture. Turn over and gently press. Turn again and gently press to coat both sides.
7. Place breaded cutlet on a tray and repeat the process for the remaining cutlets.
8. Add enough oil to the skillet just to coat the bottom of the pan. Heat over medium-high until shimmering.
9. 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.
10. Top cutlets with marinara and mozzarella cheese. Sprinkle with Italian seasoning.
11. 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

• Chicken Parmesan
• Air Fryer Chicken Parmesan
• Chicken Parmesan Sliders
• Chicken Parmesan Meatballs

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!