Vitello Parmigiana

Vitello Parmigiana
Serves Six
Recipe type: entrees
  • 6 boneless veal cutlets, each about 6 ounces
  • 3 large eggs
  • ¼ cup milk
  • 4 cups bread crumbs (I use Panko)
  • ¼ cup grated Romano cheese
  • ⅓ cup chopped fresh parsley
  • 1 cup (or more) all-purpose flour
  • 11/2 cups olive oil
  • 2 cups marinara or pizza sauce
  • ½ cup grated Parmesan cheese
  • 12 ounces shredded mozzarella
  1. One by one, put the cutlets between sheets of foil or parchment paper and pound with a meat pounder (or rolling pin) until each is about ¼-inch thick.
  2. Set aside.
  3. In a large shallow bowl, beat the eggs with the milk.
  4. In a separate shallow dish, mix the breadcrumbs with the Romano cheese and the chopped parsley.
  5. Coat each piece of veal with flour on both sides, shaking off the excess.
  6. Now dip the cutlet in the egg mixture, letting the excess drip off back into the dish.
  7. Next press the veal into the breadcrumb mixture, pressing down, to set the crumbs into the veal on both sides.
  8. Set aside or refrigerate, covered, until ready to use.
  9. Using a medium-size skillet, heat the oil over medium-high heat.
  10. When the oil is hot (see tip below), add the veal cutlets, one or two at a time, and fry for 2 to 3 minutes on each side, turning once, until brown and crisp.
  11. Set the cutlets on paper towels to drain.
  12. For each serving, place a cutlet in an individual baking/serving dish.
  13. Portion some of the sauce over and around the veal.
  14. Sprinkle on a portion of the grated Parmesan, followed by 2 ounces of the mozzarella (can be made up to this point and held).
  15. Bake in the oven or set the dish under the broiler until the cheese is melted and speckled brown.