Mom's Veal Cutlet Parmigiana

Wednesday, July 7, 2021
A classic Italian-American Veal Cutlet Parmesan first fried then made into a casserole.

This breaded meat (or you can substitute eggplant) is smothered with tomato sauce and baked with a heaping pile of melted molten cheese.

We love our delicious homemade marinara sauce to cut out all that fried richness, then baked until the edges of the cheese are browned for a classic comfort meal gooey and satisfying.

Starting out with a panko-crusted Veal cutlet, the meat is fabulous fried without anything else on them (here is a fair warning hide these, everyone will eat them before they hit the casserole dish).

The best part about this meal, it gives you a second meal the next day in a submarine roll, so it's a win-win second time around!

Scroll down to the recipe card for this delicious easy Veal Cutlet Parmigiana Casserole recipe.

veal parmigiana casserole

Step By Step Veal Cutlet Tips

We all know that cooking veal can be intimidating.

  1. Mom would always say don't overcook the meat, it just takes a few minutes on each side
  2.  The secret to great cutlets is pounding them first to the thinness of 1/8 inch in thickness
  3. Flour seals in the juices and dipping into the egg then panko gives them a nice crunchy coating
  4.  Set up a breading station to make it easier
  5. Just brown on medium-high heat until browned turning once
  6. For keeping the cutlets crispy add the sauce and cheese and broil them in pie plates for individual servings instead of layering the casserole

this is a veal casserole with tomato sauce and melted mozzarella cheese on top

Tools You Will Need

  1. deep casserole dish
  2. ladle for sauce
  3. measuring spoon
  4. knife
  5. measuring cup
  6. bowl 
  7. mixing spoon
  8. cutting board

this is a pot of tomato sauce for veal parmigiano

Ingredients You Will Need

  • marinara sauce
  • fresh garlic cloves
  • Grated Parmesan cheese
  • veal
  • Slices of thick mozzarella or provolone
  • Italian style Panko breadcrumbs
  • dried or fresh basil, parsley, oregano
  • Salt pepper to taste
  • large eggs
  • marinara tomato sauce or homemade marinara which we use or use your favorite jarred sauce

this is a veal parmesan submarine sandwich


  • You can change it up with meat sauce or your favorite kinds of sauce we prefer marinara
  • Try adding sliced onions, mushrooms, peppers for a different flavor 
  • Pepperoni on top is a nice tasty addition to the cheese on top
  • Serve with garlic mashed potatoes, pasta, or mashed potatoes
  • Adding any kinds of sliced cheese you prefer, provolone, Havarti, mozzarella any good melting cheeses work well
  • Make sure you season the meat more or less to your taste with salt and pepper
  • Add as much Parmesan cheese to the casserole
  • Use any meat sauce instead of marinara if you prefer
  • Remember, leftovers make the best submarine sandwiches

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Easy and Economical Meal

This Veal Parmigiana is perfect for any dinner party and certainly awesome for sub sandwiches when you have leftovers.

Refer to the tips and suggestions for easier steps to follow for great results.

Enjoy mom's recipe, it's truly a classic Italian American Veal casserole dish!

Mom's Veal Parmigiana

Mom's Veal Parmigiana

Yield: 8
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Seriously the best veal parmigiana on the planet. Fried then baked with a heap of melted cheese and marinara. Deliciously addicting.


  • 2 pounds veal cutlets sliced around 1/8 inch thick
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 2 to 3 cups panko bread crumbs or more depending on how large your slices are
  • 1 teaspoon each granulated garlic powder, dried oregano, dried basil
  • salt, pepper to taste
  • Vegetable and  Olive oil blended, for frying 
  • 5 cups Simple Marinara Tomato Sauce (see recipe)  or use your favorite jarred sauce
  • 1 cup finely grated Parmigiano-Reggiano
  •  1/2 pound fresh mozzarella sliced in pattie form
  • Optional: sliced whole garlic for baking on top of the cheese 


  1. Preheat the oven to 400 degrees and oil spray a 13 x 9 casserole baking dish, set aside.
  2. You will need to set up a breading station with 3 bowls.
  3. One for egg, one for flour, and one for panko breadcrumbs.
  4. Add the granulated garlic and dried herbs to the egg bowl and whisk together.
  5. Season the meat with salt, pepper.
  6. Dip the meat in flour, egg, then panko.
  7. Place each piece on wax paper until all the meat is coated.
  8. Add 1/2 inch of oil in a large frying pan, heat to medium-high heat.
  9. Saute each piece until a golden brown in color on each side turning once.
  10. Add sauce to the bottom of the 13 x 9 pan.
  11. Sprinkle with Parmesan cheese, add the veal, sauce, cheeses, and layer until all the meat is in the pan.
  12. Ending with sauce cheese and more Parmesan.
  13. Bake at 400 degrees until the cheese is melted and edges are crispy brown on top for around 12 minutes.
  14. Note: to keep crispy cutlets, instead of layering as a casserole, add to a pie plate, add the sauce on top, cheese and broil on high instead of baking on low for around 4 minutes until cheese starts to brown.

Nutrition Facts



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veal recipes, veal parmesan, how to cook veal
Italian, American

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Try Our Favorite Italian Recipes

Slow Cooker Venison Cacciatore

Italian Fried Steak

this is a veal casserole with tomato sauce and melted mozzarella cheese on top

Disclosure: This recipe was posted in 2011, edited, and re-published in 2021.