Mom's Veal Cutlet Parmigiano

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 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 it (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.

Why You Will Love This Recipe

• Veal Parmigiano is one of those classic Italian comfort dishes that feels both elegant and cozy. Here’s why it wins hearts every time:
• Crispy Plus Tender Perfection: Thin-cut veal cutlets are lightly breaded and pan-fried, delivering a golden crisp exterior while the meat stays incredibly tender.
• Layers of Classic Italian Flavor: Rich marinara, melty mozzarella, and a sprinkle of Parmesan turn simple ingredients into pure comfort.
• Restaurant-Quality at Home: This dish tastes like it came straight from an old-school Italian trattoria, but is surprisingly easy to make in your own kitchen. 
• Quick but Impressive: Ready in under an hour, it’s perfect for weeknights yet special enough for entertaining. A Family Favorite: Even picky eaters love the mild flavor and soft texture of veal, making it a crowd-pleaser.

Step-by-Step Veal Cutlet Tips

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 a thickness 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. To keep the cutlets crispy, add the sauce and cheese, and broil them in pie plates for individual servings instead of layering the casserole

Great Alternatives for Those Who Don’t Eat Veal

1. Chicken (Chicken Parmigiana):  The most popular alternative. Thin chicken cutlets, breaded and baked/fried, work perfectly with marinara and cheese
2.  Eggplant (Eggplant Parmigiana) : is a fantastic vegetarian option. Slice eggplant, salt it to remove moisture, bread it, and bake or fry before layering with sauce and cheese.
3. Pork Cutlets: These are mild in flavor and cook quickly, very close in texture to veal but slightly richer.
4. Turkey Cutlets:   Lean, tender, and a great lighter alternative. Bread and cook just like veal.
5. Portobello Mushrooms:   For a hearty vegetarian “cutlet,” breading thick mushroom caps gives a meaty bite without actual meat.
6. Tofu Cutlets:  Firm tofu slices, breaded and lightly fried, offer a satisfying, crunchy-creamy texture and soak up Italian flavors nicely.
7. Cauliflower Steaks:  Roasted or breaded slices make a wholesome, plant-forward Parmigiana option with great texture.

Suggestions

• 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

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.

Ingredients

• 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 

Instructions

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

Calories

774.62

Fat (grams)

29.41

Sat. Fat (grams)

10.20

Carbs (grams)

83.94

Fiber (grams)

7.74

Net carbs

76.20

Sugar (grams)

14.23

Protein (grams)

41.15

Sodium (milligrams)

1928.28

Cholesterol (grams)

212.97

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Italian Parmesan Style Meatloaf

Eggplant Parmesan

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https://www.whatscookinitalianstylecuisine.com/2011/02/moms-veal-parmigiana.html

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veal recipes, veal parmigiana, veal parmesan, Italian casserole, baked veal parmesan, veal submarine sandwich

veal recipes, veal parmesan, how to cook veal

Italian, American

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