Veal Parmesan
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds veal cutlets
- ½cup all-purpose flour
- 3large eggs
- 2 to 3cups panko bread crumbs, as needed
- Kosher salt, as needed
- Black pepper, as needed
- Olive oil, for frying
- 5cups Simple Tomato Sauce (see recipe)
- 1cup finely grated Parmesan, preferably Parmigiano-Reggiano
- ½pound fresh mozzarella, torn into bite-sized pieces
Nutritional analysis per serving (6 servings)
1282 calories; 101 grams fat; 24 grams saturated fat; 0 grams trans fat; 62 grams monounsaturated fat; 10 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 56 grams protein; 1743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.
- Step 2
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Step 3
Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Step 4
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Step 5
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Private Notes
Comments
Doesn't frying till golden brown followed by 40 minutes in a 400-deg oven overcook 1/4"-thick veal cutlets? It seems like it would. I chronically overcook stuff and would like to reform myself, so please reply if you've cooked this recipe.
40 minutes at 400 results in burnt cutlets.
It takes doesn't have to be panko. Take half a stale baguette, place in a paper bag, and beat with a rolling pin or wooden mallet. The fine crumbs will coat the egg- dipped veal beautifully.
Idk why I followed this recipe word for word instead of using my common sense. In the back of my mind I knew the panko wouldn’t adhere properly and that cooking @ 400 for 40 mins would result in the chewiest veal known to man.
Two small changes: I used vegetable oil for frying because that was what I had, and my veal was thinner, probably closer to 1/8th of an inch, because that's how it came in the package. I used the linked tomato sauce recipe (using a bay leaf) and served with spaghetti and a fennel salad. I baked for 30 mins, and the veal was a bit tough at the end, but still certainly palatable, and the flavor was lovely. I think the texture had more to do with the thickness than anything.
This was fun to make and tasted delicious. I took it out of the oven after 30 minutes and it was starting to get brown and dry around the edges, so next time I will take it out at 25 minutes. Because of the layers, it’s difficult to get an entire cutlet without destroying the coating. Maybe I will try it without the casserole aspect next time.
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