Veal Parmigiana

Total Time:
1 hr 20 min
40 min
40 min

4 servings

  • 1 1/2 cups dry, unseasoned bread crumbs
  • 1 cup, plus 4 tablespoons grated Parmesan cheese
  • 1 tablespoon each minced fresh parsley and basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 1 teaspoon water
  • 1/2 cup all-purpose flour
  • 8 veal scallops
  • 1/3 cup olive oil
  • 1 1/2 cups tomato sauce
  • 8 slices mozzarella cheese

Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.

Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.

Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

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    14 Reviews
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    Absolutely freaking delicious! But I must say...Pastor used chicken instead of veal, substituted ritz crackers for the seasoned bread crumbs, said it was delicious and then only gave it 4 of 5 stars? Hey...try making the recipe and grading that...sheesh....I couldn't let that one go...
    Easy and yummy!! How can you go wrong?
    I made veal parmigiana for the first time last night for my husband and I and we absolutely LOVED it. My husband kept telling me how good it tasted; he LOVED the breading. I used shredded mozzarella instead of sliced and it was fantastic! Veal parmigiana will be a regular dish on our dinner table. Thanks so much!!
    This was delicious and a pleasure to prepare. Thanks for making this dad look good :
    Very easy to make recipe. I added more Parmigiano-Reggiano cheese that was indicated in the recipe, and it turned out of be really good.
    I had to improvise on some thinly sliced chicken breast. I pulled this recipe up - used it - was out of bread crumbs and substituted Ritz Cracker crumbs....It was delicious.
    I've made this recipe for Veal Parmgiana about ten times. I love it and enjoy it so much and wonder why I don't make it more often. It is very easy..just a matter of having the right ingredients. Absolutely delicious! I use White Veal Scallopini which I buy at the meat counter when I cook it. It's definitely good enough for company.
    Cooked this meal with only little experience, for my family. i added a layer of sliced ham between the sauce and cheeses, with extra chopped onion in the sauce, served on a leafy salad and side of potato salad which all made a very tasty meal and a great evening. couldn't ask for more!
    Everything turned out awesomly. My four year old loved it, and she doesn't like anything.
    Loved it, thank you!
    I am not a very good cook... but my husband asked me to cook something different for a change, he asked for a Veal Parm. I thought there is no way I could do it, but I did it with this recipe and it was DELICIOUS!!!Very easy and quick! I now make it once a week and my husband is happy as well!!!
    This recipe is easy to remember & really good - I used italian breadcrumbs from the store. Very big hit at my house!
    My family LOVED this got rave reviews and everyone wanted the recipe. I believe the key to the flavor of this dish lies in two things: 1)the quality of tomato sauce used, and 2)using FRESH mozzarella (the kind packed in water), this adds more flavor and eliminates the rubbery-stringy cheese effect. Wonderful dish!
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