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!


  • 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

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