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Veal Parmigiana

Nov/Dec 2015


Veal Parmigiana
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The veal must be pounded thin in Parmigiana, just as it is in Piccata, if you're aiming for perfection. Do all the preparation in advance and bake after your guests arrive.

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The Sauce Savory


  • 3 finely minced, peeled cloves garlic
  • 1 onion, minced
  • 3 tablespoons olive oil
  • 2-1/2 cups canned tomatoes
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 8-ounce can tomato sauce
  • 1/4 teaspoon oregano


In a saucepan, sauté the garlic and onion in hot oil until golden. Add the tomatoes, salt, and pepper. Break up the tomatoes; simmer uncovered for 10 minutes. Add the tomato sauce and oregano. Simmer 20 minutes.

The Veal


  • 1 pound veal cutlets, pounded thin
  • 1 egg, beaten
  • 1 cup fine bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil


Dip each piece of veal first in egg, then in a mixture of crumbs and Parmesan. Sauté two or three pieces at a time in 1 tablespoon hot oil in a skillet. When browned on the bottom, loosen the crumbs from the skillet and turn with a broad spatula. Sauté until golden brown underneath. Set the veal slices side-by-side in a 13x9x2-inch baking dish. Repeat with the rest of the veal.

Putting all together


  • 1/2 pound mozzarella or Muenster cheese
  • 1/3 cup grated Parmesan cheese


Slice the cheese thinly. Pour 2/3 of the tomato sauce over the veal, straining the sauce if desired. Arrange the cheese slices on top. Spoon on the rest of the sauce. Sprinkle with Parmesan. Bake at 350 degrees for 30 minutes.

Updated Tuesday, July 24th, 2007

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