ItaloAmericano Cuisine: Veal Parmesan


Before you even ask, “How could you cook with veal,” and tell me “It’s inhumane!” Let me tell you this veal came from a responsible producer. You can read about them here: Strauss Farms Veal. Don’t be afraid to cook with and eat veal; just choose your producer with care.

Veal Parmesan, as well as chicken Parmesan, is a wonderful Americanized Italian food. You will have a hard time finding it in Italy. It is another one of those wonderful cases when Italian immigrants modified a common food from their homeland to fit their new life.

Here’s what I did for veal Parmesan:


2 veal cutlets (about four ounces each)
1 cup all-purpose flour
2 large eggs
1 cup Panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons oil
4 garlic cloves, minced
½ teaspoon red pepper flakes
2 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
1 cup shredded provolone cheese


1. BREAD VEAL. Place flour in shallow dish. Beat eggs in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat veal cutlets lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes.

2. COOK VEAL. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large skillet over medium-high heat until shimmering. Cook cutlets until lightly browned, about 2 minute per side. Transfer to wire rack set inside baking sheet and bake until veal is tender and deep golden brown, 12 to 15 minutes.

3. MAKE SAUCE. Meanwhile, pour off excess oil. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add garlic, and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until sauce is thickened; about 10-15 minutes. Stir in basil and season with salt and pepper; cover and keep warm.

4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned veal cutlets with cheese mixture and bake until cheese is melted, about 5 minutes. Transfer half of sauce to platter and top with veal cutlets. Spoon remaining sauce over cutlet. You may also serve with a thin spaghetti. If you do, plate spaghetti and then top with sauce, veal cutlet and remaining sauce.


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