Can I Make Veal Parmigiana Ahead of Time?

Yes! You can fully prepare and assemble the veal parmigiana a day ahead, then store it covered in the refrigerator before baking. When you're ready to serve, simply bake at 350°F for about 25–30 minutes or until heated through and the cheese is melted and bubbly. For best results, add a fresh sprinkle of Parmesan before baking.

Can I Freeze Leftover Veal Parmigiana?

Absolutely. Leftover veal parmigiana can be frozen in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight, then warm in the oven at 325°F until hot and the cheese is remelted. While the texture of the breading may soften slightly, the flavor remains rich and satisfying.

What’s the Best Cut of Veal for Veal Parmigiana?

The ideal cut for this dish is veal cutlets , especially veal scallopini , which are naturally thin and tender. If your cutlets are thicker, use a meat mallet to pound them to about ¼ inch thickness. This ensures even cooking and a melt-in-your-mouth texture that defines great veal parmigiana.

Veal Parmigiana – Best Homemade Recipe

Name: Veal Parmigiana
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: Italian-American
Ingredients: 1/2 lb veal cutlets (thin, about 1/4″ thick); 4 tbsp olive oil, divided (plus more as needed); 1 egg, beaten; 1/4 cup all-purpose flour; 1/3 cup Italian seasoned bread crumbs; 1 cup tomato sauce; 5 cloves garlic, minced; 1/2 small onion, finely minced; 6 slices mozzarella cheese (thinly sliced); 1/4 cup Parmesan cheese, freshly grated; 1 tsp Italian seasoning; 3/4 tsp sea salt or Himalayan pink salt, divided; 3/4 tsp black pepper, divided; Italian parsley (optional, for garnish)

Description

Veal Parmigiana is a classic Italian-American dish featuring tender, breaded veal cutlets, pan-fried to golden perfection, topped with savory tomato sauce, melty mozzarella, and Parmesan cheese, then baked until bubbly. It’s elegant, hearty, and perfect for a restaurant-quality meal at home.

Ingredients

Scale

1/2 lb veal cutlets (thin, about 1/4″ thick)
4 tbsp olive oil, divided (plus more as needed)
1 egg, beaten
1/4 cup all-purpose flour
1/3 cup Italian seasoned bread crumbs
1 cup tomato sauce
5 cloves garlic, minced
1/2 small onion, finely minced
6 slices mozzarella cheese (thinly sliced)
1/4 cup Parmesan cheese, freshly grated
1 tsp Italian seasoning
3/4 tsp sea salt or Himalayan pink salt, divided
3/4 tsp black pepper, divided
Italian parsley (optional, for garnish)

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Instructions

Preheat oven to 350°F (175°C).
Place veal cutlets between plastic wrap and pound with a meat mallet until 1/4″ thick. Season both sides with 1/4 tsp salt and 1/4 tsp pepper.
Set up a breading station with three shallow bowls: one with flour mixed with 1/4 tsp salt and 1/4 tsp pepper, one with beaten egg, and one with bread crumbs.
Dredge each cutlet in flour, dip in egg, and coat with bread crumbs. Shake off excess between each step.
Heat 3 tbsp olive oil in a large skillet over medium-high heat. Fry veal cutlets for 2–3 minutes per side until golden brown. Cook in batches if needed.
Remove cutlets and set aside. Wipe the pan clean of brown bits.
In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and onion; sauté for 3–4 minutes until softened.
Add tomato sauce, Italian seasoning, remaining 1/4 tsp salt, and 1/4 tsp pepper. Stir and simmer for 2 minutes.
Place fried veal cutlets in a baking dish. Spoon tomato sauce evenly over each cutlet.
Top each with mozzarella slices and sprinkle Parmesan cheese over them.
Bake uncovered for 15–20 minutes, until cheese is melted and golden.
Garnish with chopped Italian parsley and serve hot with pasta or bread.

Notes

Use a meat mallet to tenderize even pre-sliced thin veal for optimal texture.
Don’t overcrowd the skillet during frying — cook in batches to maintain crispiness.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat in the oven to maintain crisp texture.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dinner
Method: Baking, Pan-Frying
Cuisine: Italian-American

Nutrition

Serving Size: 1 cutlet with sauce and cheese
Calories: 438 kcal
Sugar: 5 g
Sodium: 1367 mg
Fat: 26 g
Saturated Fat: 6 g
Unsaturated Fat: 19 g
Trans Fat: 0.01 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 120 mg