Classic Veal Parmesan Recipe - Easy Italian Dinner

Veal Parmesan, or “Veal Parmigiana,” is a favorite Italian-American dish. It has tender, breaded veal cutlets, a tasty tomato-basil marinara sauce, and melted cheese. This recipe mixes crispy veal, rich marinara, and gooey cheese for a satisfying meal.

It’s often served with spaghetti or other pasta. This makes veal parmesan a hit in restaurants and easy to make at home. It lets you enjoy the comforting flavors of this Italian-American classic.

Key Takeaways

Veal Parmesan is a beloved Italian-American dish featuring breaded veal cutlets, marinara sauce, and melted cheese.
The recipe combines tender veal, crispy breading, rich sauce, and gooey cheese for a delicious and satisfying meal.
Veal Parmesan is typically served over pasta, making it a classic Italian dinner option that can be easily recreated at home.
This recipe yields 2 servings, with each serving containing 703 calories.
The dish is described as comfort food that is crispy, cheesy, and saucy, with a taste similar to Chicken Parmesan.

Introduction to Veal Parmesan

History of Italian-American Cuisine

Veal Parmesan is a favorite in Italian-American cuisine. It comes from Italian immigrants who came to the United States. They mixed their old recipes with the new world’s meat and dairy.

Why Veal Parmesan Became a Classic

Veal Parmesan became popular in the 1970s and 1980s. It was loved for its tender veal, marinara sauce, and melted cheese. Now, it’s a favorite restaurant staple and comfort food from Italian immigrants.

“Veal Parmesan, with its tender meat, rich tomato sauce, and melted cheese, became a quintessential Italian-American dish that captured the hearts and palates of diners across the country.”

Understanding Veal: What Makes It Special

Veal is a special and delicate meat loved by many. It comes from young male calves and is divided into milk-fed veal and grain-fed veal. Milk-fed veal is known for its tender texture and light pink color. Grain-fed veal is a bit darker but still very tender and mild.

Veal’s tenderness and mild taste make it perfect for many dishes, like Veal Parmesan. It’s a favorite in Mediterranean and European cooking, where its delicate nature is celebrated.

Veal is also good for you, packed with zinc, protein, and B vitamins. Whether you like the tender milk-fed veal or the slightly firmer grain-fed veal, it offers a unique and tasty dining experience.

“Veal is the most tender and delicate meat available, making it a perfect choice for dishes like Veal Parmesan.”

Exploring the Varieties of Veal

Veal has two main types, each with its own special qualities:

Milk-fed veal is fed milk and milk products, making it very tender and light pink with a mild flavor.
Grain-fed veal is fed grains and other foods, making it slightly darker but still very tender and delicate.

Both types of veal offer unique tastes and textures, fitting different tastes and needs.

Essential Ingredients for Veal Parmesan Recipe

To make a delicious veal parmesan, you need the right ingredients. Thin, tender veal scallopini cutlets are key. You also need a breading station with seasoned flour, beaten eggs, and crisp panko breadcrumbs or Italian-seasoned breadcrumbs.

For the sauce, a tasty marinara sauce is a must. You’ll also need shredded mozzarella cheese and Parmesan cheese. Some recipes add thin slices of prosciutto for extra flavor. With these ingredients, you’re ready to make a great veal parmesan.

Choosing the Right Veal Cutlets

The quality and thickness of veal cutlets matter a lot. Look for thinly sliced veal scallopini, about 1/4 inch thick. This helps the veal cook fast and soak up the flavors.

Breading Station Components

All-purpose flour, seasoned with salt and pepper
Beaten eggs, to act as a binder for the breading
Panko breadcrumbs or Italian-seasoned breadcrumbs, for a crispy texture

Sauce and Cheese Selection

For the best veal parmesan, pick a rich and flavorful marinara sauce. Use freshly grated mozzarella cheese and Parmesan cheese for the topping. They melt together, making the dish cheesy and delicious.

Kitchen Tools and Equipment Needed

To make the classic veal parmesan, you’ll need some key tools. A meat mallet is essential for pounding the veal cutlets. This makes sure they cook evenly. You’ll also need shallow dishes for the breading station.

For pan-frying the veal, a large skillet is a must. A baking sheet is useful for finishing the dish in the oven. And, you’ll need a cheese grater to shred the mozzarella cheese.

Other tools like paper towels for oil and a spatula for handling the cutlets are helpful. With these tools, you’re ready to make a tasty veal parmesan dinner.

“Veal calves are typically the same age as most pigs used for bacon, ham, and pork.”

The Veal Quality Assurance Program ensures high-quality veal. Veal farmers focus on animal care, environmental stewardship, and food safety. They also have farm to market traceability through ear tags. This gives consumers confidence in the meat’s origin and safety.

Cutting board and knife (90% household ownership)
Skillet (85% household ownership)
Tongs (60% household ownership)
Shallow bowls for dredging (40% household ownership)

Preparing the Veal Cutlets

To make the perfect veal Parmesan, start by preparing the veal cutlets. Use a meat mallet to pound them to an even thickness of 1/4 to 1/2 inch. This makes sure the veal cooks evenly and stays juicy.

After pounding, season the cutlets with salt and pepper on both sides. This adds flavor and helps the veal taste great. Don’t forget to sprinkle some garlic powder for extra taste. Handling the cutlets gently is key to keep their delicate texture.

Now that the veal cutlets are ready, it’s time to move to the breading station. You’re on your way to making a delicious veal Parmesan dish.

The Perfect Breading Process

To get a crispy exterior on your veal parmesan, you need to master the breading. It involves dredging, egg washing, and coating with breadcrumbs. Each step is crucial for an even coat and a golden-brown fry.

Dredging in Seasoned Flour: Start by dredging the veal cutlets in seasoned flour. This helps the egg wash and breadcrumbs stick. Make sure to coat each piece evenly and shake off excess flour.
Dipping in Egg Wash: Then, dip the floured cutlets in a beaten egg wash. This step makes the breadcrumbs stick, giving a crispy texture when fried.
Coating with Breadcrumbs: Last, coat the egg-washed cutlets in breadcrumbs. Press the crumbs gently onto the meat to stick. For extra crispiness, some chefs chill the breaded cutlets for 30 minutes before frying.

By following these three steps, you’ll get that crispy texture that makes veal parmesan so good. Be gentle when handling each cutlet to avoid a soggy result.

Breading Step	Purpose	Tips for Success
Dredging in Flour	Helps the egg wash and breadcrumbs adhere to the meat	Evenly coat each piece, shake off excess
Dipping in Egg Wash	Helps the breadcrumbs stick to the surface	Use a beaten egg mixture
Coating with Breadcrumbs	Creates a crispy texture when fried	Gently press crumbs onto the meat, refrigerate for 30 mins before frying

“The key to a truly exceptional veal parmesan is in the breading. Mastering this three-step process is the secret to achieving that signature crispy texture.”

Step-by-Step Cooking Instructions

To get a golden brown crust on your veal cutlets, focus on the frying method. Start by heating a lot of olive oil in a big skillet over medium-high heat. When the oil starts shimmering, add the breaded veal cutlets. Fry them for 2-3 minutes on each side until they’re crispy and golden brown.

Now that the veal cutlets are seared, it’s time to build your Veal Parmesan. Begin by putting a layer of marinara sauce in a baking dish. Carefully layer the fried cutlets on top, then add more marinara sauce. Sprinkle mozzarella and Parmesan cheeses over them.

Next, put the dish in a preheated oven at 350°F (175°C) for 15-20 minutes. This will melt the cheese until it’s bubbly. For an extra golden touch, broil for 2-3 minutes, watching closely to avoid burning.

“The secret to a truly exceptional Veal Parmesan lies in the perfect balance of a crisp, golden crust and the melty, cheesy goodness on top.”

Follow these steps to make a top-notch Veal Parmesan at home. Share this classic Italian-American dish with your family and enjoy every delicious bite of its flavorful combination.

Sauce and Cheese Assembly

The secret to a great veal Parmesan is in how you layer it and mix the sauce and cheese. Begin by putting a thick layer of marinara sauce at the bottom of a baking dish. Place the crispy veal cutlets on top, making sure they’re spread out evenly.

Then, add more tomato sauce over the veal, covering every part. This layering technique is key for a balanced flavor in each bite. You can also add prosciutto or basil pesto for extra taste.

Finish with a lot of shredded mozzarella cheese and some grated Parmesan. The cheese will melt in the oven, making a golden crust. This crust seals in the flavors, turning the dish into a classic Italian-American favorite.

By following these steps, your veal Parmesan will be a perfect mix of tender veal, rich sauce, and melted cheese. You’ll impress everyone with this timeless, flavorful dish.

Tips for Restaurant-Quality Results

To make veal parmesan like a pro at home, focus on texture consistency, temperature control, and flavor enhancement. Steer clear of common mistakes and use chef secrets to boost your dish.

Common Mistakes to Avoid

One big mistake is overcooking the veal cutlets. This makes them dry and tough, ruining the texture consistency. Also, too much breading can make the dish heavy and greasy, hiding the veal’s delicate taste.

Professional Chef Secrets

Seasoned chefs use panko breadcrumbs for an extra crunch. They also add heavy cream to the marinara sauce for a richer flavor and creamy texture.

Finishing the dish under the broiler for a few minutes gives it a golden, melted cheese topping. This step is crucial for keeping the veal juicy and tender. Remember, temperature control is key here.

“The secret to exceptional veal parmesan is all in the details. From the perfect breading to the ultimate cheese melt, every step counts towards creating a restaurant-worthy dish at home.”

Serving Suggestions and Side Dishes

When you serve classic veal Parmesan, think about adding some tasty side dishes. This makes the meal more complete and satisfying. Veal Parmesan is loved by many, but it’s quite filling. So, it’s good to pair it with lighter dishes.

Try serving the veal over spaghetti or linguine. Add a bit more marinara sauce for flavor. A medium-bodied red wine like Chianti or Sangiovese goes well with it.

Green beans sautéed with garlic and olive oil
Crisp Caesar salad with homemade croutons
Garlic bread or Italian-seasoned breadsticks

For a variety of vegetable sides, here are some ideas:

Caramelized roasted sweet potato slices
Sautéed Korean cucumber with sesame and soy
Garlicky broccoli florets with a hint of lemon
Cheesy baked asparagus and tomatoes
Buttery green peas with fresh herbs
Stir-fried cauliflower with Italian spices

Side Dish	Flavor Profile	Texture
Green beans	Savory, garlicky	Crisp
Caesar salad	Creamy, tangy	Crunchy
Garlic bread	Buttery, aromatic	Soft, toasted
Sweet potato	Sweet, caramelized	Tender, crispy edges
Korean cucumber	Savory, slightly tangy	Crisp, refreshing
Broccoli	Garlicky, lemony	Tender, yet firm
Asparagus and tomatoes	Cheesy, herbal	Tender, roasted
Green peas	Buttery, fresh	Soft, creamy
Cauliflower	Savory, Italian spices	Tender, lightly crisp

These side dishes add variety to your meal. They offer different tastes, textures, and health benefits. Whether you pick a pasta, a salad, or a mix of veggies, you can make a delicious Italian meal.

Storage and Reheating Guidelines

Veal parmesan doesn’t have to end with the last bite. You can keep its flavor and texture for later meals. Just follow some simple steps to enjoy leftovers safely and keep the taste.

Proper Storage Methods

Keep your veal parmesan fresh by storing leftovers in an airtight container in the fridge. This keeps flavors in and breading crisp. You can enjoy it for up to 3 days after making it.

Best Reheating Practices

Reheating in the oven is best for veal parmesan. Preheat to 350°F (175°C) and use an oven-safe dish. Cover with foil to keep moisture in and breading crisp. Heat for 15-20 minutes until hot and cheese is melted.

For quicker reheating, the microwave works too. But it might make the breading less crisp. Start with 30-second intervals, checking and adjusting until hot.

By following these tips, you can enjoy veal parmesan’s delicious flavors again. Keep the texture and safety in mind when reheating leftovers. This way, you can enjoy every bite of this Italian-American classic.

Recipe Variations and Adaptations

The classic veal parmesan recipe is a hit, but you can make it your own. Try using chicken instead of veal for a dish called chicken parmesan. This change makes the dish more familiar and accessible to many.

For a vegetarian option, swap veal with eggplant to make eggplant parmesan. The eggplant’s smooth texture goes well with the crispy breading and melted cheese. If you’re gluten-free, use gluten-free breadcrumbs or almond flour for the breading.

Don’t be afraid to try different cheeses like provolone or fontina. They bring unique flavors to the dish. You can also add spinach or roasted peppers for extra nutrition and taste. Whether you want to change the protein, meet dietary needs, or just try something new, there are countless ways to adapt this recipe.

FAQ

What is Veal Parmesan?

Veal Parmesan is a classic Italian-American dish. It has breaded veal cutlets, tomato-basil marinara sauce, and melted cheese on top.

When did Veal Parmesan become popular?

It became a hit in the 1970s and 1980s. Italian immigrants in the U.S. created it, showing how Italian cuisine evolved here.

What makes veal a unique ingredient?

Veal is mild and tender, unlike beef. This makes it perfect for dishes like veal parmesan.

What are the key ingredients for veal parmesan?

You need thin veal cutlets, flour, eggs, breadcrumbs, marinara sauce, mozzarella, and Parmesan cheese.

What tools are needed to make veal parmesan?

You’ll need a meat mallet, shallow dishes, a large skillet, a baking sheet, and a cheese grater.

How should the veal cutlets be prepared?

Pound the veal cutlets to about 1/4 to 1/2 inch thick. This makes them tender and cooks evenly.

What is the breading process for veal parmesan?

First, dredge the cutlets in seasoned flour. Then, dip them in egg wash and coat with breadcrumbs.

How should the veal parmesan be assembled and baked?

Spread marinara sauce in a baking dish. Layer the fried cutlets, add more sauce, and top with mozzarella and Parmesan. Bake or broil until the cheese melts and bubbles.

What are some common mistakes to avoid when making veal parmesan?

Avoid overcooking the veal and using too much breading. Use panko breadcrumbs for crunch and heavy cream in the sauce for richness.

What are some serving and storage tips for veal parmesan?

Serve it over pasta with green beans, Caesar salad, or garlic bread. Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.