Veal Cutlet & Veal Parmigiana
Two classic Italian-American veal recipes from a vintage community cookbook: crispy breaded veal cutlets and veal parmigiana baked with spaghetti sauce and melted cheese. Both are simple, comforting, and perfect for family dinners.
Recipes on this page
Veal Cutlet
Ingredients
- Veal cutlets, sliced thin (boneless)
- Eggs (1 or more as needed)
- Grated Romano cheese
- Salt
- Pepper
- Garlic powder
- Parsley flakes
- Bread crumbs
Instructions
- Beat eggs in a shallow bowl. Season with grated Romano cheese, garlic powder, parsley flakes, salt, and pepper.
- Dredge veal cutlets in bread crumbs, dip in the seasoned egg mixture, then coat again with bread crumbs.
- Place breaded cutlets in the refrigerator for a short time to help the coating set.
- Fry gently in oil or shortening over low to medium heat for about 20–30 minutes, turning as needed, until golden brown and cooked through.
Note: Amounts of cheese and seasonings depend on how many cutlets you are preparing.
Veal Parmigiana
Ingredients
- Breaded and fried veal cutlets
- Spaghetti sauce or marinara
- Mozzarella cheese, sliced or shredded
- Grated cheese (Romano or Parmesan)
Instructions
- Preheat oven to 350°F.
- Spread a thin layer of spaghetti sauce in the bottom of a casserole dish.
- Add alternating layers of breaded veal cutlets, sauce, grated cheese, and mozzarella cheese.
- Cover and bake for 20–30 minutes, until heated through and the cheese is melted and bubbly.
FAQ
Can I prepare veal cutlets ahead of time?
Yes. Bread the cutlets and refrigerate them until ready to fry.
What sauce works best for veal parmigiana?
A simple spaghetti sauce or marinara works best and doesn’t overpower the delicate flavor of the veal.
Can I bake veal cutlets instead of frying?
The original recipe is for pan-frying, but you can use baked cutlets when making the parmigiana if preferred.
Can veal parmigiana be reheated?
Yes. Reheat covered in a 325°F oven until warmed through.