Veal Parm is a staple Italian veal recipe because it is the perfect way to prepare bread veal. It really takes advantage of this tender, delicate veal chops and the zing added from the sauce and cheese really enhances the dish. Plus, this recipe takes under 30 minutes to make! Fancy AND fast!
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This post is sponsored by Veal, Discover Delicious, funded by the Beef Checkoff. All opinions are 100% my own.
This Veal Parm recipe will become a family favorite as it creates the perfect meal showcasing the veal and enhancing it with a delicious sauce and cheese. Every plate will be clean, especially if you serve with these Instant Pot Garlic Parmesan Monkey Bread.
If you want to find other quick and easy dinner ideas check here.
MORE VEAL RECIPES YOU MIGHT LIKE
Veal Mexican Stuffed Shells | Veal Piccata Meatballs | Veal Cheeseburger Macaroni
What We Love About This Italian Veal Dishes
- 30 Minute Meal: This Veal Parm dinner can be made in 30 minutes.
- Quality Ingredients: Use the best ingredients for a fabulous meal.
- Family Friendly: This is a great meal for all who love Italian dishes.
- Nutritious: Veal is a protein powerhouse, find out more here.
Ingredient Notes
- Veal Chop: Chops should be thick and 12 ounces in weight.
- Bread Crumbs: Use your favorite Italian breadcrumb or add this Italian Seasoning Mix to plain breadcrumbs.
- Marinara Sauce: Make your own or use your favorite jar sauce.
- Cheese: Mozzarella and Parmesan are used in this dish.
Equipment Needed
- Meat Mallet
- Large skillet
- Zip Top Bags
- Mixing Bowls
- Measuring Cups and Spoons
- Cheese Grater
How to Make Recipe Veal Parmesan
STEP 1: Preparation
First, preheat the oven. Place the chops in a zip top bag and pound the veal chop to size and then season both sides.
STEP 2: Bread and Bake
Next, prepare three bowls with the flour, egg and breadcrumbs. Coat the chop in each and then cook in the prepared skillet. Cook each side until golden brown. Then transfer to oven and cook to internal temperature of 145 degrees F, as measured by a meat thermometer.
STEP 3: Pasta and Sauce
Meanwhile, prepare pasta per package directions and heat up sauce.
STEP 4: Top and Serve
Remove from oven wipe skillet and place the chop back into the skillet and top with ½ cup of prepared marinara sauce and sliced mozzarella. Broil until melted and serve with pasta and remain sauce. Garish with parmesan cheese.
Prep and Storage Tips
HOW TO STORE THIS RECIPE
Store your cooked veal in an airtight container for up to four days.
HOW TO FREEZE THIS RECIPE
Of course this recipe freezes beautifully, wrap in freezer paper and use a freezer bag or airtight container.
HOW TO REHEAT THIS RECIPE
To keep tender you can reheat your veal parmesan recipe in the oven at 325 degrees for about 10 minutes. Before heating make sure you have enough sauce to keep moist and cover loosely with foil.
What is Veal?
Veal is the meat from an adolescent cow weighing about 500 pounds. When veal is processed, the animal is typically the same age as most pigs that are used for bacon, ham and pork.
Some other questions I’ve been asked:
- Is veal lamb? No. Lamb is a young sheep, whereas veal is a young male bull.
- What kind of meat is veal? Or, what is veal made from? Veal is a more delicate and tender version of beef.
- Is veal beef? Essentially, yes. However, the texture is more tender, the color is much lighter and the flavor is more mild.
- What does veal taste like? Veal meat is very tender with a light, delicate beef flavor.
Where Does Veal Come From?
Veal calves are raised on farms primarily located in New York, Pennsylvania, Ohio, Indiana, Michigan and Wisconsin. There are about 500 veal farm families across the US that raise veal.
Veal actually starts on dairy farms. In most cases, veal calves are Holstein male (or bull) calves born on dairy farms. Bull calves are sold from the dairy farm because they cannot produce milk. Some of these bull calves are bought and raised on veal farms.
I’ve been on veal farms where the calves are only a day or so old. During these first weeks, the calves are house in individual pens because they aren’t born with immunities. This is to keep them safe and healthy. After 8 weeks, they are grouped together.
Veal calves always have plenty of space to stand up, lay down, turn around and socialize with other calves. If you notice veal calves or other cows staying close together this is because they are herding animals by nature. They feel more comfortable when they are together.
More Interesting Facts About Veal
Here are a few more facts you might find interesting about veal:
- Veal farmers are committed to ensuring high quality veal through animal care, environmental stewardship and food safety protocols.
- The veal industry has farm to market traceability. They do this with ear tags.
- Farmers work closely with veterinarians and nutritionists to ensure the health and wellbeing of the animals. I had the opportunity to meet and chat with one of the nutritionists. I was amazed at everything that goes into to ensuring each calf is well taken care of.
- The Veal Quality Assurance Program is a science-based management program that ensures calves receive the best care and that we, the consumers, receive safe, wholesome, high quality meat. All of the bullet points above are part of the Veal Quality Assurance program.
Why Veal Meat is a Great Protein
Over the past few years, I’ve been experimenting with veal as a protein. We’ve tried various cuts, including cutlets, ground veal and chops. My family enjoys it because it’s incredibly tender and has a very delicate flavor. This means that it’s very compatible with a variety of spices, seasonings, flavorings and sauces.
One of the biggest benefits of veal is it’s a high-quality protein source that provides essential vitamins and minerals like vitamin B-12, niacin, zinc, and selenium. It’s also one of the most nutrient-dense protein foods around. A 3-ounce serving of cooked, trimmed lean veal has 27 grams of protein and just about 170 calories.
Veal is easy to cook. You don’t need any special skills or equipment. It’s a great protein to use in your favorite recipes. Not only do I love using it for meatballs, but I also use it meatloaf, burgers and any recipe that I would make with boneless, skinless chicken breast.
I have some great veal recipes including Veal Picatta Meatballs, Veal Cheeseburger Macaroni and Veal Mexican Stuffed Shells.
You can all kinds of delicious veal recipes on Veal.org.
Frequently Asked Questions
Use ground pork rinds for the breading on the veal or alternatively use a carb free cracker. Then use a carb free pasta on the side.
Indeed, it is very easy to swap the veal chops for veal cutlets.
Truly it is a great recipe to double for more people or freeze for a future meal. Simply increase the ingredients proportionally.
It is important not to overcook your veal or to use too high a heat. Therefore, use a meat thermometer so that you can get it to the perfect temperature of 145 degrees.
Veal chops are from a calf and can come from the ribs or from the loins and are thick and meaty.
Ahead of breading you can soak your chop in milk for several hours. This will make the veal even more tender.
Expert Tips for Making Veal Parm
- 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.
What to Serve with Breaded Veal Cutlets
- Air Fryer Garlic Breadsticks
- Crock Pot Ravioli Alfredo
- Italian Green Beans
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Veal Parm
Ingredients
- 12 oz bone-in veal chop
- Salt and pepper
- ½ cup flour
- 2 large eggs
- 1 cup seasoned Italian breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 24 oz marinara sauce, jar
- 2 slices fresh mozzarella
- 8 ounces spaghetti, cooked
- Freshly grated parmigian
Instructions
- Preheat oven to 350 degrees F.
- 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 degrees F.
- 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.
Expert Tips
- 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.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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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!