Veal Parmesan

Total Time:
50 min
20 min
30 min

4 servings

  • 8 thin veal cutlets, about 2 1/2 ounces each
  • Essence, recipe follows
  • Salt
  • Pepper
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 pound pancetta or 3 strips bacon, chopped
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 1/2 cup dry red wine
  • 1 (28-ounce) can Italian-style tomatoes
  • 1 cup tomato puree
  • 1 tablespoon fresh chopped basil
  • 1 teaspoon fresh chopped parsely
  • 1 teaspoon fresh oregano
  • 1 teaspoon dried red pepper flakes
  • Parmesan
  • 8 ounces mozzarella, thinly sliced
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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    38 Reviews
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    I have been making this recipe for years. It is my most requested dish, although I have always swapped chicken for the veal. At Christmas I make large batches of the Essence. It makes fantastic homemade gift that all my friends and family look forward to each year.
    Incredible, I paired this recipe with Emeril's spaghetti bolognese flavour is wonderful!! Family says best Veal parmesan and spaghetti bolognese I have ever made!! 
    The sauce is to die for! My cut of veal was a tad tough, but thankfully, I made Chicken and Veal at the same time. The chicken was absolutely divine, so I know with the right cut of veal it too will be awesome.
     This a a keeper!
    I found this by Googling "Best Veal Parmesan Recipe". It was the first one to pop up. I made the recipe exactly as is, no substitutions or omissions. I've been cooking for my boyfriend for months now- every night. When I made this tonight he actually got up twice in the middle of his meal to give me a big kiss...kept asking me what was in it, telling me how good it was, asked where the heck I got this recipe from, said it had character...and then exclaimed that it was the best homecooked meal he has ever had- and then quickly said "But please don't ever repeat that in front of anyone in my family" lol. Highly recommend!
    oh mi... a staple in my home... so freakin good. I use fire roasted tomatoes instead of italian style and it makes the sauce even more amazing!!! And in place of pancetta, I use turkey bacon... def gives it a great flavor !
    Just made this today for my significant other and myself, it was excellent, she raved about it.
     Very tasty, with just the right amount of spices to give it some BAM, but not overwhelm the taste buds. Will be trying the essence with some other dishes in the future. It was as good as any veal parmesan that I've had before.
    WOW!!!!! Bam!!! Finally a meal all us absolutely loved. Wonderful, wonderful flavor. Going to make lots of the Essence and just place in a tupperware container. 
    It was absolutely an amazing tasting meal. This for sure will be in our keeper file. Love Emeril's recipes, this one is one of his best Italian ones. You will for sure not be disappointed.
    Okay, let me start by saying that I've made a lot of Emeril's recipes. I've also eaten at a lot of fine Italian restaurants. Personally I rarely make veal parmagiana at home because the results have been disappointing. Not this time. This is better than or equal to any veal parmagiana I've had at any Italian restaurant anywhere, period. Changed not one thing with the recipe, and I believe the secret ingredient is the pancetta. Do not omit it and I would not use regular bacon, either. This recipe is a true "keeper" in every sense of the word. In that, I mean that I no longer need to make any other recipe. It is really that good.
    First time cooking veal. We really enjoyed this recipe and would make it again for sure!!
    This was awesome and so easy. My husband and daughter loved it
    I had never cooked veal before and I have to tell you this rocked the house. Two tweaks I will make: Even though I am Texan, it was a tad too much red pepper, so I'd probably half it or add a little at the time to get to the right fire. And, I added some fresh spinach to it and then poured the sauce over it. Awesome!!!! are a cooking god!
    I made this recipe for 2.
     I cut the recipe in half. It made more that enough we had some left over. My husband finished it for lunch the next day, he said it was just as good.
     From Anderson SC
    This is a little time consuming (because of the many steps) but not difficult. It is absolutely delish!! Well done, Emeril.
    For those of you having trouble with the breading not sticking to the meat, try drying the veal very thoroughly with a paper towel before starting the breading procedure. Also, if you have time, once the veal is breaded, let it rest, uncovered, in the refrigerator for a couple of hours. This ensures a nice brown crust and it should keep the breading in place. If the veal is wet, all the breading will slide off.
    My mom first made this meal for our family after I went off to college and I immediately wanted the recipe. I made it for my husband a few years ago and to this day it is still his favorite thing I make for dinner. I do substitute chicken for veal, but any way you make it this recipe is outstanding.
    We love veal parmesan and only have it when eating out. Since we cook a lot, thought we'd look for one to try at home and did we score a home run! The ONLY change we did was omit the bacon and it was absolutely AWESOME!
     Along with spaghetti and bruschetta, and of course a glass of wine, we had a delicious and beautiful meal. Thanks Emeril!
    This is the best dish I have ever prepared. The sauce was better than I have ever eaten anywhere. I found a 28 oz. can of fire roasted tomatoes and they made a big difference. The sauce was bursting with flavor. I think I will enjoy this with chicken more than veal. I'm going to try that next.
     Do yourselves a favor and try this recipe.
    The recipe looks a little intimidating but it was easy and absolutely delicious!
    I love this recipe my husband was begging for more :) the only thing I changed was instead of putting the veal in the sauce I placed them on a baking sheet and covered them in sauce and a mix of italian chesses and baked at 350 till the chesse melted.
    This one is a guaranteed winner...for either veal or chicken...the creole spin to an italian favorite is an awesome fuss
    I did have problems with the crust not staying on the veal..The sauce was wonderful and would like to try again. I did finished the dish in the oven..
    Loved this recipe :)
     A great way to add a little BAM to Italian cooking. LOVED it!!!!
    My hubby loves Veal Parmesan and we always go out to eat it. This recipe was just as good as the restaurant we frequent for him to get one of his favorite Italian dishes. It was easy, fast and delicious. I did put it in the oven for the last part of the recipe and then broiled it for the last couple minutes. We'll have it again, it was that good!
     I accidently put this on the classic veal parmesan which I didn't make but did mean to put it on this recipe.
    everyone loved it. Very very good,
    This recipe was very easy to put together and the end results were GREAT!!! The only thing I did different was, once I put the mozzarella cheese on, I transferred it to a 350 degree oven until cheese was melted and bubbly, approx. 15-20 minutes..didn't change a thing as far as the spices. Thanks Emeril, you ROCK!
    This is probably the best veal parmesan recipe I have ever tried! Be warned if you don't like or can't tolerate spicy may want to back off on the essence.
    This is the best veal parmesan recipe that I've found. The prep time takes twice what they say but definitely worth the time and effort. Everytime I make this for company I get asked for the recipe and I have to admit that it's Emeril's not mine.
    I made this recipe for my husband, daughter and I for dinner tonight. My husband loved it, especially the sauce. I used part veal cutlet and part scallopine because they only had one package of scallopine left at our local store. My husband accually thought the scallopine worked better, the cutlet seemed a little mushy. The only problem I encountered was the flour, egg and breading didn't stick to the meat very well. I'm not sure why. Otherwise, overall a very it was very tasty. Served it with a side of speghetti,salad and Italian bread.
    This recipe will take some time to put together, but the flavors are so good, and you will impress everyone you serve it to!!
    the prep time is a little longer than explained but the result was worth the extra effort.
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