Veal Parmesan Recipe -
Veal Parmesan Recipe
  • READY IN 50 mins

Veal Parmesan

Recipe by  

"Breaded veal cutlets are browned, baked under slices of mozzarella cheese, then served with an herb-infused tomato sauce in this elegant, classic preparation."

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Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.
  2. Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip veal in egg; coat with crumb mixture.
  3. Heat remaining oil in large skillet over medium heat. Add veal; cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Place veal in 13x9-inch baking dish. Sprinkle with mozzarella.
  4. Bake in preheated 350 degrees F oven, 5 to 6 minutes or until cheese is melted. Serve sauce over veal.
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Reviews More Reviews

Jul 16, 2010

I don't eat veal but my husband does, I whip this up quickly and easily, he loves it! Fresh mozza is best.

Oct 04, 2010

This recipe is absolutely delicious! The only change I made was that I added mushrooms to the sauce and didn't use Contadina brand. I will definitely make this recipe again...and again...and again. Thanks!


5 Ratings

Oct 01, 2010

Nice dish-- Thanks for the light recipe!!

May 17, 2014

I love Veal Parmigiana and this is a good recipe. I added morel mushrooms to the sauce. BTW, to each his own but... ATK blind taste test for jarred tomato sauce had participants picking Bertolli Tomato and Basil Sauce as the best. Contadina had a more artificially sweet taste, like nutrisweet.


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 784 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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