Veal Cutlet Veal Parmigiana
This page features two vintage veal recipes from a small-town community cookbook: a simple breaded veal cutlet and veal parmigiana baked with sauce and cheese. Both recipes use straightforward techniques and are well suited for family meals or special dinners.
Recipes on this page
Use the links below to jump directly to each recipe.
Veal Cutlet
Ingredients
- Veal cutlets, sliced thin (boneless)
- 1 egg (or more as needed)
- Grated Romano cheese
- Salt
- Pepper
- Garlic powder
- Parsley flakes
- Bread crumbs
Instructions
- Beat eggs in a shallow bowl. Season with Romano cheese, garlic powder, parsley, salt, and pepper.
- Dredge veal cutlets in bread crumbs.
- Dip into egg mixture, then coat again with bread crumbs.
- Place breaded cutlets in the refrigerator until ready to cook to help set the coating.
- Fry gently in oil or shortening over low heat for about 20–30 minutes, turning as needed.
Note: Amounts of cheese and seasoning depend on the amount of veal being prepared.
Veal Parmigiana
Ingredients
- Breaded and fried veal cutlets
- Mozzarella cheese
- Spaghetti sauce
- Grated cheese
Instructions
- Preheat oven to 350°F.
- Spread a thin layer of spaghetti sauce in the bottom of a casserole dish.
- Add alternating layers of veal cutlets, sauce, grated cheese, and mozzarella.
- Cover and bake until heated through and cheese is melted, about 20–30 minutes.
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 or marinara sauce works best and doesn’t overpower the veal.
Can I bake veal cutlets instead of frying?
This recipe is written for pan-frying, but baked cutlets can be used for parmigiana if preferred.
Can veal parmigiana be reheated?
Yes. Reheat covered in the oven until warmed through.