veal parmesan recipe
The Best veal parmesan recipe
Classic Veal Parmesan with Crispy Breadcrumbs
A rich, savory dish featuring tender veal cutlets topped with a creamy tomato sauce and melted Parmesan, all finished with a crispy breadcrumb topping. Perfect for a comforting weeknight meal.
🥘Ingredients
- 1.5 lbs boneless veal cutlets (about 6 pieces)
- 1 egg
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 cup panko breadcrumbs
- 1 tbsp melted butter
- 1 tbsp grated Parmesan cheese
👨🍳Directions
-
1
Pat veal cutlets dry and season both sides with salt and pepper. Set aside. -
2
In a shallow dish, beat the egg lightly. In another dish, mix flour with a pinch of salt. -
3
Dredge each cutlet in flour, then dip in egg, and finally coat thoroughly in flour. Place on a parchment-lined baking sheet. -
4
Heat oven to 400°F. In a skillet, heat olive oil over medium-high heat. Cook cutlets for 3–4 minutes per side until golden and crisp. -
5
While cutlets cook, heat milk and cream in a saucepan until steaming but not boiling. Stir in tomato sauce and garlic, simmering for 5 minutes. Remove from heat and stir in Parmesan until smooth. -
6
Mix panko, melted butter, and Parmesan for the topping. Spread a thin layer of sauce over each cutlet, then sprinkle with breadcrumb mixture. Bake at 400°F for 8–10 minutes until golden.
🔧Equipment
- Veal cutting board
- Mixing bowls
- Oven
- Skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Veal Parmesan with Crispy Breadcrumbs Works
❓ Frequently Asked Questions About Veal Parmesan with Crispy Breadcrumbs
How do I know if my veal is fresh enough to use?
Use veal that is firm to the touch and has a mild, slightly sweet smell. Avoid any veal with a strong odor, slimy texture, or discoloration, as these could indicate spoilage.
Can I substitute chicken for veal in this recipe?
While chicken can work in a pinch, veal adds a richer, more delicate flavor that’s essential for this dish. If you must use chicken, trim off any visible fat and cook it in the same pan to absorb the Parmesan flavor.
What if I don’t have fresh mozzarella for the topping?
A high-quality part-skim mozzarella ball works well, but for extra authenticity, use a mix of fresh mozzarella and shredded mozzarella. If you don’t have either, skip the topping entirely and broil the pasta until crispy.
How long can I prep the ingredients ahead of time?
You can chop the onions, garlic, and herbs up to 24 hours in advance. Cook the veal and preheat the oven for up to 12 hours, but avoid separating the sauce or topping until just before serving.
Why does the sauce sometimes turn grainy?
A grainy texture often comes from overcooking the sauce or not whisking it enough. Simmer gently and stir frequently to emulsify the butter and cheese. If it breaks, whisk in a few tablespoons of warm water to restore smoothness.
