Veal Parmigiana; Easter Eggs

This is a classic on every Italian – American menu, and one that is easy to make at home.

The veal is lightly breaded and quickly fried.  We topped it with a slice of Mozzarella di Bufala, not traditional, but cheese is always good.

You could substitute turkey cutlets or chicken breasts, pounded thinly, for the veal, but they will require longer cooking.

We had it with fried gnocchi…. because we really, really like fried gnocchi.

If I were to serve this with spaghetti I would add a cup of tomato sauce to thin the sauce.

Click here to Pin Veal Parmigiana


Veal Parmigiana

I served this with skillet gnocchi – no boiling, just 5 minutes in a skillet with a bit of olive oil. So easy!

  • Author: Katie Zeller
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Beef
  • Cuisine: Italian American


  • 4 thin veal cutlets, about 8oz (240gr) total weight
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan, freshly grated
  • 1 egg
  • 2 tbs olive oil
  • 2 shallots, chopped
  • 2 green garlic, chopped or 1 clove garlic, minced
  • 1 3/4 cups (15oz, 450gr) whole tomatoes, chopped, with juices
  • 2 tsp Worcestershire sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 cup (2oz, 60ml) red wine
  • 4 slice fresh mozzarella, Di Bufala if possible


  • Mix bread crumbs and Parmesan on a plate.
  • Crack egg into a flattish bowl and lightly beat with a fork.
  • Dip both sides of the veal cutlets in the egg, then in the crumbs/Parmesan.
  • Lay on wax / parchment paper or a plate to rest for 5 – 10 minutes.
  • The sauce: heat 1 tbs olive oil in a medium skillet. Add shallots, green garlic (or garlic) and sauté 5 minutes.
  • Add tomatoes, juices, herbs, wine, and Worcestershire.
  • Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.
  • In another skillet heat 1 tbs oil over medium-high heat. Add veal cutlets and brown well on both sides, 2 – 3 minutes.
  • Remove, put on a large, heat-proof plate and keep warm in a 250F (125C) oven.
  • 1 – 2 minutes before serving, top each cutlet with a slice of mozzarella, return to oven until it starts to melt.
  • To serve:
  • Spoon some tomato sauce onto each of 2 plates.
  • Top with 2 veal cutlets and serve, remaining sauce on the side.


You could substitute turkey cutlets or chicken breasts, pounded thinly, for the veal

Keywords: veal cutlets, parmigiana, parmesan

Veal Parmigiana

Easter eggs….. not the kind that are sneakily planted in online games or lurking to snag unsuspecting searchers online (Google ‘internet easter eggs’ and prepare to lose time).

I’m talking about colorful, hard-boiled chicken eggs….

Does anyone do that anymore?

When I was a child, the Easter Bunny hid beautifully colored eggs all around the house for us to find and fill our Easter baskets with. There were already jelly beans, a chocolate bunny and a few peeps in the basket.

As an adult I always dyed eggs for Easter – until we moved to this side of the pond. Our eggs are brown….

I asked my French conversation friend if she dyed eggs.

She looked at me like I was crazy.

I explained about the tradition that I grew up with.

She laughed and said if her kids or grand-kids ever found a cooked chicken egg on Easter they would probably throw it at her.

It’s chocolate or nothing.

And the chocolate eggs are brought by the Easter Bell.

Then I asked my British neighbor or her grand-kids had real, colored eggs for Easter.

Actual eggs?????

Heavens, no!!!

Mom might blow out the eggs, then color them and make an Easter Egg Tree for decoration, but the Easter Egg Hunt for the kids is all about the chocolate.

Well, when in France….

I bought myself some chocolate Easter eggs.

And a dark chocolate Easter bunny.

4 thoughts on “Veal Parmigiana; Easter Eggs”

  1. I waited until tonight to report: Hubs and I do eggs every year, even though the girls moved out long ago. I couldn’t find white eggs at the store this week, they were all gone for dying! So I bought my usual grass fed, free range eggs which are a very pretty medium shade of brown. I thought, why not? I suppose the worst that can happen is they’ll all look like mud when we’re done.

    They’re beautiful! I’ve never had white eggs take color like this. I bought the Pas Jewel tone color, which I’ve used before and these are dark and rich looking and just lovely! I did a dozen. We’ll eat them throughout the week since they’ll keep in the fridge that long, but I’ll never buy white eggs to color again.

    So to answer your question, yes, Virginia, there are still people who dye eggs 😉

    And that veal parmigiana looks wonderful!

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