Veal Parmesan
Veal Parmesan is a classic Italian-American comfort dish that combines tender, golden-breaded veal cutlets with rich marinara sauce and gooey melted mozzarella cheese. This crowd-pleasing dinner recipe brings layers of flavor by coating seasoned veal in a perfectly crisp breadcrumb and Parmesan mixture, then baking it to bubbly perfection. Finished with a sprinkle of fresh basil, this dish is as aromatic as it is delicious. Serve it over al dente spaghetti for a complete meal or enjoy it on its own for an indulgent experience. With just 20 minutes of prep time and approachable ingredients, Veal Parmesan is a restaurant-quality meal you can easily recreate at home for a satisfying weeknight dinner or special occasion.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Olive oil
- 2 cups Marinara sauce
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Chopped fresh basil
- 12 ounces Spaghetti (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Pat the veal cutlets dry with paper towels and season both sides with salt and black pepper.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and water. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Dredge each veal cutlet in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat it evenly with the breadcrumb mixture. Place the breaded cutlets on a plate.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, cook the breaded veal cutlets in batches for about 2-3 minutes per side, or until golden brown. Transfer the browned cutlets to a paper towel-lined plate to drain.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Arrange the browned veal cutlets in a single layer over the sauce.
Spoon the remaining marinara sauce over the veal cutlets, covering them evenly. Sprinkle the shredded mozzarella cheese on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh basil. Serve hot, optionally over cooked spaghetti for a complete meal.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 376 mg | 29% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
