Fried veal cutlets are baked with flavorful marinara sauce and a blend of melted cheeses, and served on top of spaghetti pasta in this classic Italian favorite.
Italian-Americans take their culinary heritage very seriously. I first learned this from a high school friend who had Sicilian ancestry. I, on the other hand, have absolutely no Italian roots, so when I ended up waiting tables at a fancy Italian restaurant, I didn’t know the difference between veal and lamb, let alone what differentiated the culinary traditions of Northern and Southern Italy. I sometimes wonder why they gave me that job.
Anyway, I spent a significant amount of time before, during, and after college learning the ins and outs of proper Italian cuisine while working that job. I was schooled equally by the chefs and my regular customers—all of whom were fairly gracious and generous with their knowledge (and not offended by my lack of it). And, like many of the regular customers, I adopted the veal Parmesan (or “Parmigiana,” according to that menu) as my favorite Italian dish.
This veal Parmesan recipe takes me back to my days of being schooled in Italian cuisine. The veal is perfectly seasoned with Italian breadcrumbs, then pan-fried to a crisp before it bakes under layers of marinara sauce, melty mozzarella, and robust Parmesan. Whether you serve it traditional-style over pasta or opt for veggie sides, this veal Parmesan recipe is sure to impress your family, your dinner guests, or even your kids!
Is This Veal Parmesan Healthy?
Veal Parmesan is full of nutrition. It contains a huge amount of protein per serving thanks to the veal, cheese, and eggs. Marinara sauce is typically made with simple, fresh ingredients, and it’s full of tomatoes, which contain lots of antioxidants. Most marinara sauces are low in calories, especially compared to the heavier Italian sauces like Alfredo and pesto. All that being said, the veal cutlets are dredged in flour and breadcrumbs, which bump up the carb content, and the cheeses add to the calorie and fat count of this meal.
Overall, this dish is high in calories and fat, and the recipe doesn’t include any calories you’ll add by serving it with pasta, so veal Parmesan should be enjoyed in moderation.
Parmesan Vs. Parmigiana
The Italian restaurant I worked at in college labeled its chicken, eggplant, and veal Parmesan dishes as “Parmigiana” instead of “Parmesan.” Every now and then, a guest would ask me what “Parmigiana” meant and whether it was the same as the beloved crumbly cheese we dump on pizzas in the U.S. Some astute customers asked why the veal Parmesan had mozzarella on it.
Parmigiana (meaning “from Parma”) refers to the Parma region of Italy, where the official Parmigiano Reggiano cheese hails from. “Parmesan” is what the U.S. calls Parmigiano Reggiano cheese, so we use the word to refer to the famous cheese, rather than the city in Italy.
Many versions of veal Parmigiana (or Parmesan) do contain Parmesan cheese. But alas, not everything “from Parma” is covered in Parmesan cheese, and that’s why folks can get confused when a version of veal Parmigiana (or Parmesan) only has mozzarella on top.
How Do I Store Leftovers?
Store leftover veal Parmesan in an airtight container in the fridge for up to 4 days. You can freeze it as well. Simply transfer it to a freezer-safe container and store in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating. If you’re serving this dish with pasta, make sure to separate leftovers from the pasta before you freeze it. Freezing pasta is not a good idea!
Serving Suggestions
Spaghetti, or some type of pasta, is usually the best complement to veal Parmesan. However, there are other options as well. Sometimes, I’ll substitute a vegetable dish for pasta, like this Pan-Fried Broccoli, or a different starch, like this Brown Rice Pilaf or Mashed Red Potatoes. If you do serve this with pasta, I still recommend some veggie side dishes to round out the meal. Try this Cheesy Baked Asparagus or Roasted Eggplant for a side.
Ingredients
- 4 veal cutlets pounded to ¼-inch thickness
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup Italian breadcrumbs
- 2 tablespoons olive oil for frying
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Season the veal cutlets with salt and pepper. Place flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each veal cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat, and fry the breaded veal cutlets until golden brown on both sides, about 3 minutes per side.
- Place the fried cutlets in a baking dish, top each with marinara sauce, mozzarella, and Parmesan cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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