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Vitello alla Parmigiano -- Veal Cutlets Parmesan





2 lbs. veal cutlets, pounded thin
Egg and milk wash
Breadcrumbs, seasoned with
Parmesan cheese, basil, parsley and garlic powder
Olive oil
1/2 lb. mozzarella cheese, sliced
1 qt. tomato sauce
Parmesan cheese


Have the cutlets cut fairly thin, or pound them thin yourself at home. Pat dry with paper towels. Dredge in flour, then dip in egg/milk wash, then in seasoned breadcrumbs. Allow to dry.

When dry fry to a golden brown in the olive oil. Drain on absorbent paper toweling. Spread about 2-3 ounces of tomato sauce in the bottom of a baking pan. Spread it evenly to coat the entire pan bottom. Lay in the veal cutlets, side by side, touching slightly, but not overlapping.

Place a slice of mozzarella cheese on top of each veal cutlet. Top with a tablespoon or so of tomato sauce. Spread the sauce over the cheese. Sprinkle with parmesan cheese. Bake in a preheated 350°F oven for about 15-20 minutes or until the mozzarella cheese is melted.

Author's Comments

Veal parmesan is the staple of the Italian Restaurant in America. I know of few, if any that don’t make the dish. Some may change the basic ingredient, veal, and replace it with chicken, a very suitable substitute.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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