Custom Search
Search Teri's Kitchen

Veal Parmesan

Serves 4

I absolutely love veal but do not make it often because it is rather pricy. When I do, I want to taste the veal. I do not want that delicate but delicious flavor masked by an overpowering sauce and other ingredients. That is why I created this recipe for veal parmesan. It is quick, easy, lighter than most renditions and, since there is just a touch of sauce and cheese, the veal is the star. If preferred, seasoned breadcrumbs and/or tomato sauce can be substituted for the plain. However, you still need to add the Parmesan cheese to the crumbs for extra flavor. This recipe can be made in any amount needed and, if desired, using pork or chicken instead of veal. Serve with pasta on the side for a special occasion or entertaining.


Place the flour on a plate and season with salt and pepper. Place the bread crumbs on a separate plate and add the seasonings. Dip the veal in the flour to coat both sides and shake off excess. Dip in the egg wash, then the breadcrumbs to coat both sides. Place on a rack set on a sheet pan and refrigerate for 30 to 60 minutes to help the crumbs adhere.

Heat a large skillet over high heat. Add 2 tablespoons of the oil and heat well. Add the veal, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed.

Heat broiler to high. Spread 2 tablespoons of sauce on each slice of veal. Top each with one-fourth of the mozzarella slices and 1 tablespoon of the Parmesan cheese. Place on a clean rack set in a baking sheet. Place under hot broiler just until the cheese melts, about 2 minutes. Serve immediately.