Veal Parmesan

A rich, comforting classic inspired by NYC's Bar Vetro-thin veal cutlets breaded, pan-fried, layered with savory tomato sauce, mozzarella, and parmesan, then baked to bubbly perfection.

Why You'll Love Veal Parmesan

This Veal Parmesan hits all the comfort notes - crispy, cheesy, and rich with a bright, fresh tomato sauce. It takes me back to my early NYC days and the legendary veal parm at Bar Vetro. If you find veal cutlets, this recipe is a must-try for any home cook craving a classic Italian-American masterpiece.

Tips and Tricks

• Ask your butcher to pound the veal thin for you or do it yourself for even cooking and tenderness.
• Use panko breadcrumbs blitzed finely for a delicate, crunchy crust.
• Simmer your tomato sauce low and slow to develop deep flavor, or speed it up by cooking uncovered for a thicker sauce.
• Don't skip the parmesan rinds in the sauce - they add amazing umami depth.
• Finish under the broiler or with a kitchen torch for that irresistible bubbly, golden cheese crust.

Variations

• Swap veal for thin chicken cutlets for a classic chicken parm alternative.
• Add a handful of fresh spinach or sautéed mushrooms under the cheese for extra layers.
• Use fresh mozzarella or burrata for an ultra-creamy finish.

Substitutions

• Use gluten-free flour and breadcrumbs to make it allergy-friendly.
• For dairy-free, skip the cheese and top with a sprinkle of nutritional yeast.
• Replace veal with thin pork cutlets if veal isn't available.

Best Served With

• Simple arugula salad with lemon vinaigrette
• Garlic roasted broccoli or sautéed greens
• Crusty bread to soak up the sauce
• A robust red wine like Chianti or Barbera

How to Store Leftovers

• Store cooled veal parm in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F to keep the crust crispy.
• Sauce can be frozen separately for up to 3 months.

Common Questions

Veal Parmesan

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A rich, comforting classic inspired by NYC's Bar Vetro. Thin veal cutlets breaded, pan-fried, layered with savory tomato sauce, mozzarella, and parmesan, then baked to bubbly perfection.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Dinner, Main Course, Meat

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

  

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For Tomato Sauce:

• 2 cans canned peeled tomatoes 28 oz each
• 1 large or 2 medium yellow onions small diced
• 2-4 garlic cloves sliced razor thin
• 2 teaspoon sugar
• Kosher salt to taste
• Black pepper to taste
• 3 tablespoon extra virgin olive oil
• 2 tablespoon basil finely chopped
• Optional: Parmesan cheese rinds

For Veal Scallops:

• 1 ½ cups unseasoned breadcrumbs preferably panko
• ¾ cup freshly grated parmesan cheese
• ½ tablespoon fresh parsley minced
• ½ tablespoon fresh basil minced, reserve a couple leaves for garnish
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 large or 3 medium eggs
• 1 teaspoon water
• ½ cup all-purpose flour
• 6-8 veal scallops thinly pounded veal cutlets
• ⅓ cup olive oil
• 1 ½ cups tomato sauce from above
• 8 slices mozzarella cheese

Equipment

• Large Dutch oven or sauce pot
• Tongs
• Meat mallet (for pounding veal)
• Aluminum foil
• Ovenproof baking dish
• Baking sheet or plate
• Shallow bowls or plates for breading station
• Food processor (optional, for breadcrumbs)
• Large sauté pan

Method

 

For the Tomato Sauce:

1. Heat Dutch oven or sauce pot over medium-low heat and add olive oil.
2. Once hot, add diced onion and cook 1-2 minutes. You should hear a sizzle; if not, remove it and let the oil heat more. Add garlic and cook, stirring occasionally, until onions are translucent, maintaining low heat to avoid browning.
3. Add canned peeled tomatoes and sugar. You can use crushed tomatoes or crush whole peeled tomatoes yourself.
4. Cook uncovered for at least 30 minutes, stirring every 5 minutes, or up to 12-24 hours for thicker sauce (use lid if cooking long, monitor and stir frequently).
5. Before serving, add chopped basil and season with kosher salt and freshly ground black pepper.
6. Optional: Add parmesan rinds when starting the sauce for extra umami flavor.

For the Veal Scallops:

1. Preheat oven to 350°F (177°C) with rack in center.
2. Pound veal cutlets to about ¼ inch thickness if needed.
3. Combine breadcrumbs (pulse panko if you want finer texture), ½ cup parmesan, basil, parsley, salt, and pepper in a shallow bowl or plate.
4. Whisk eggs with water in a shallow bowl.
5. Spread all-purpose flour on a plate.
6. Set up breading station: veal cutlets → flour → egg → breadcrumb mixture → baking sheet/plate. Coat each cutlet thoroughly at each step.
7. Heat olive oil in a large pan over medium-high heat. Add veal scallops and sauté until golden brown on each side (~2-3 min per side), adding more oil if pan gets dry.
8. Transfer cooked veal to paper towel-lined plate.
9. Lightly oil an ovenproof baking dish. Spread ½ cup tomato sauce on the bottom.
10. Arrange veal scallops on sauce, slightly overlapping. Sprinkle with ¼ cup parmesan.
11. Cover with 1 cup tomato sauce (reserve remaining sauce for another use or freeze).
12. Top with mozzarella slices and sprinkle remaining parmesan.
13. Cover with foil and bake for 20-30 minutes until heated through.
14. For browned top, broil briefly or use a kitchen torch.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Keeps in an airtight container in the fridge for up to 3 days. Reheat in the oven so the breading stays crisp, skip the microwave. The reserved tomato sauce freezes well on its own for up to 3 months.

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