Veal Parmesan feels fancy but comes together effortlessly. Tender veal bakes under marinara and melty mozzarella, making this classic Italian dish a simple, saucy, and satisfying dinner.
Veal is a tender, delicious option for a quick meal or a fancy dinner party. So I make veal a lot. My family loves my Veal Saltimbocca Recipe and my Veal Piccata Meatballs.
This post is sponsored by Veal, Discover Delicious, funded by the Beef Checkoff. All opinions are 100% my own.
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Why this Classic Veal Parm Recipe is a Keeper
The veal stays tender under a blanket of marinara and melty mozzarella, giving you that classic Italian, restaurant‑worthy feel without the extra work. It’s simple, satisfying, and always a hit. It is the kind of recipe you’ll reach for whenever you want something special that still fits into a busy week
- The “Fancy” Factor: Veal is an elegant protein that feels like a restaurant luxury, but the preparation here is approachable. It is the best veal parmesan recipe with the perfect ratio of sauce and mozzarella cheese.
- 30-Minute Magic: By pounding the veal thin, you reduce the cooking time significantly while ensuring the meat remains tender.
- Perfect Texture: The three-step dredging process (flour, egg, breadcrumbs) creates a crisp, golden crust that stands up to the marinara.
Do I Have to Use Bone-In Veal Chops for the Veal Parmesan?
No. The veal chop gives a steak quality to the dish. However, you can use a veal cutlet for this classic Italian dish.
What Reader’s Are Saying…
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“Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!”
~ Allyssa
Ingredient Notes to Make this Classic Veal Parmesan Recipe
You only need a few simple ingredients to make parmesan veal. Luckily, you can usually find them at the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Veal: Pick up a couple veal chops from your local butcher.
- Italian Breadcrumbs: I like to use Italian seasoned bread crumbs to add another layer of seasoning to the breaded veal cutlet.
- Marinara Sauce: Pick up your favorite brand of marinara sauce or make your own homemade marinara sauce. I prefer homemade tomato sauce over jarred tomato sauce for Italian dinners.
Variations and Substitutions For Italian Veal Recipe
There are a couple different swaps you can make to make Italian veal dishes extra delicious. Try adding other vegetables, seasonings or swapping meats or make a classic veal scallopini.
- The Meat: If you can’t find veal cutlets, pork tenderloin (pounded to 1/4 inch) is an excellent substitute. Chicken breast is perfect for a lovely chicken parmesan
- The Crumbs: For extra crunch, use Panko instead of Italian seasoned breadcrumbs. If using plain crumbs, whisk in 1 Tablespoon of Italian seasoning.
- Low Carb: Use almond flour and crushed pork rinds for the breading, and serve over zoodles or spaghetti squash.
- Add Veggies: Add sautéed bell peppers and onions to the sauce to add sweetness and texture.
Special Equipment Needed for Veal Parmigiana
You don’t need anything too fancy, but these tools make the job easier.
- Meat Mallet: Essential for pounding the veal to an even thickness so it cooks at the same rate.
- Oven-Safe Skillet: A cast-iron or heavy stainless steel pan allows you to sauté and sear on the stovetop and move straight to the broiler.
- Meat Thermometer: To ensure the veal reaches exactly 63°C (145°F) without overcooking.
How to Make Classic Italian Veal Parmesan
In 6 easy to follow steps, you can have your very own juicy veal weeknight dinner. This recipe takes just a little effort but the results are well worth it.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep Meat: Place the veal in a ziptop bag and use a meat mallet to pound thin. Then, season both sides with salt and pepper.
- Bread the Veal: Place flour, beaten eggs and breadcrumbs in 3 separate, shallow bowls. Coat both sides of the meat in flour, then in the egg mixture, then breadcrumbs. Set aside.
- Sear the Meat: Melt butter and olive oil together in a large skillet over medium high heat. Add the breaded veal to the pan and cook both sides for a couple minutes, until golden brown.
- Cook the Veal: Transfer the skillet to a preheated oven and cook until the meat is cooked through. While veal is in the oven, cook the pasta and heat the marinara sauce.
- Top and Broil: When veal is done, remove from pan, wipe grease out and add meat back to pan. Top with some marinara sauce and a slice of mozzarella cheese. Broil the skillet until cheese is melted.
- Add Pasta and Cheese: Toss the drained, cooked pasta with the rest of the sauce. Add pasta to a plate and add the meat on top. Add fresh grated parmesan cheese on top.
Prep Ahead Suggestions for Classic Veal Parmesan
I like to prepare ingredients ahead of time so that I don’t have to do all of the steps at once when I’m making dinner.
- Breading Station: Mix the seasoned flour, egg wash, and breadcrumb mixture. Store each component separately, covered, in the fridge. Breadcrumb mixture can be made 2–3 days ahead and kept refrigerated.
- Bread the Cutlets (Up to 12 hours ahead): Bread the veal fully (flour, egg, breadcrumbs). Arrange on a parchment-lined sheet pan. Cover lightly and refrigerate. This helps the coating adhere and prevents it from falling off during frying.
- Make the Sauce: Marinara or tomato sauce can be made well in advance. Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently before assembling.
- Shred the Cheese: Grate mozzarella and Parmesan. Store in airtight containers in the fridge. This is a small step that makes assembly lightning-fast.
Alternate Cooking Methods to Make Veal Parmesan
Make this Italian restaurant staple in the air fryer for a delicious fried veal, tomato sauce and cheese dinner.
- Air Fryer: Instead of pan-frying, spritz the breaded veal with olive oil and air fry at 200°C (400°F) for 8–10 minutes, flipping halfway. Top with sauce and cheese for the last 2 minutes.
- The Milk Soak: For ultra-tender veal, soak the meat in a bowl of milk for 2 hours before breading. The lactic acid breaks down fibers for a “melt-in-your-mouth” finish.
Store, Reheat and Use Leftover Restaurant Style Veal Parm
- Storing: Cool completely, then store leftover veal in an airtight container for up to 3 days in the fridge. If you made extra sauce, store it separately so you can spoon it over the veal when reheating to keep everything moist.
- Reheating: Preheat the oven to 350°F. Place veal parm in a baking dish and cover loosely with foil. Heat for 15–20 minutes, or until warmed through. Remove foil for the last few minutes to re‑crisp the breading.
- Using Leftovers: Use leftovers in veal parmesan sandwiches, salads, sliders or bakes.
Questions About Restaurant-Style Veal Parmesan
If the breading is falling off, you may need to pat it into the meat a little more. You can also bread the veal a day ahead of time and keep it in the fridge so the breading has time to stick.
Keep crispy breaded veal nice and crisp by not adding the sauce until you’re ready to eat.
Expert Tips to Make Veal Parmigiana
- Wipe the Pan: After searing the veal, wipe excess oil from the skillet before adding the sauce and cheese for the final broil. This prevents a greasy sauce.
- The High-Heat Sear: Make sure the butter and oil are shimmering before adding the cutlet. You want an immediate sizzle to “lock” the breading to the meat.
- Fresh Cheese: Use fresh mozzarella slices and parmesan cheese rather than shredded. It melts into a beautiful, creamy blanket that feels much more “fancy.”
- The Herb Finish: Always garnish with fresh basil or parsley right before serving. The residual heat from the veal will release the herb oils, hitting the nose just as the plate reaches the table.
- Serve With: Serve with Chickpea and Cucumber Salad or Air Fryer Garlic Breadsticks.
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Veal Parmesan
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Ingredients
- 12 ounces Bone-in veal chop
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Flour
- 2 large Eggs
- 1 cup Seasoned Italian breadcrumbs
- 2 Tablespoons Butter
- 2 Tablespoons Olive oil
- 2 cloves Garlic, thinly sliced
- 24 ounces Marinara sauce, 1 jar
- 2 slices Fresh mozzarella
- 8 ounces Spaghetti, cooked
- Freshly grated parmesan
Instructions
- Preheat oven to 350℉.
- Place the veal chop in a large zipper bag and use a meat mallet to pound the veal chop to ¼ inch thickness.
- Season both sides of the veal chop with salt and pepper.
- Put the flour, eggs and breadcrumbs in three shallow bowls or pie dishes. Whisk the eggs until fully scrambled.
- Coat both sides of the veal chop in the flour, then eggs, then breadcrumbs, ensuring that the entire surface of the meat is coated. Set the chop aside while you prepare the skillet.
- Heat a large, oven-safe, skillet over medium high heat. Add the butter and olive to the skillet.
- When the butter has melted, add the garlic slices to the skillet.
- Add the coated veal chop to the skillet and cook for 2-3 minutes, or until the outside is golden brown.
- Flip the veal chop and cook for an additional 2-3 minutes, or until the outside is golden brown.
- Transfer the skillet to the preheated oven and cook for 10 minutes or until the internal temperature is 145℉.
- While the veal is cooking, heat the marinara sauce in a sauce pan over medium heat and prepare the pasta according to the package directions.
- Using hot pads, carefully remove the skillet from the oven and transfer the veal to paper towel lined plate.
- Wipe any excess oil from the pan. Place the chop back into the skillet and top with ½ cup of prepared marinara sauce and sliced mozzarella.
- Turn the oven to broil and place the skillet on the highest rack. Broil until the cheese has melted.
- Drain the pasta and toss with remaining marinara sauce.
- Place the pasta on a platter and top with the veal chop.
- Grate fresh parmigiana on top of the veal and serve immediately.
Christina’s Notes
- Make your own sauce: This recipe uses a jar sauce for convenience but use your own homemade 30 Minute Marinara.
- Add Veggies: What is a veal chop without peppers. Add some sauteed peppers to your dish to really enhance the flavor.
- Short cut tip: Make the veal chops in advance and reheat per the instructions above to save time.
- Alternate cooking method tip: Feel free to cook the chop in the air fryer.
- Top: Fresh parsley or fresh basil on top really brightens this veal dish.
- Pasta: Use whatever type of pasta you prefer. Angel hair, gnocchi or cheese ravioli all work well.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
A delicious Sunday night dinner!
Yum! This was so good. Will be making again!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!