When I’m in a really good Italian restaurant, I’ll sometimes order veal parmesan. And that usually means when I’m in Italy. Italy really knows how to do veal parmesan well. And of course higher-end Italian restaurants do too. But if you want to make it at home, this is a good, easy recipe to follow!
Ingredients needed:
all purpose flour salt and pepper eggs milk dried bread crumbs Parmesan cheese garlic powder veal cutlets olive oil marinara sauce mozzarella cheese
How to make Veal Parmesan:
Prepare three dipping bowls. One will have flour mixed with salt and pepper. Another will have eggs whisked with milk. And the last will have dried bread crumbs with Parmesan cheese and garlic powder. Dip veal cutlets in flour mixture first, then the egg mixture and then in the bread crumbs. Place the dipped veal cutlets on a plate and refrigerate for 30 minutes. Fry the chilled cutlets in olive oil until browned on each side. Then place the fried veal on a baking sheet and cover with marinara sauce and mozzarella and Parmesan cheeses. Broil until the cheese melts.
Since there is sauce involved, it makes sense to serve veal parmesan over noodles- spaghetti or angel hair pasta.
This is a fabulous, complete dinner. Add green beans or a side salad to go with it. The pasta is perfect for soaking up the extra marinara sauce. The veal is tender and delicious.
If you are a fan of classic Italian meals, you might also like to try my recipes for cacio e pepe, pasta pomodoro, veal piccata, classic lasagna or this panzanella salad.
