Best 8 Skillet Veal Parmesan Recipes

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Skillet Veal Parmesan is a delectable dish that combines the tender texture of veal with the rich flavors of Parmesan cheese and zesty tomato sauce. This classic Italian dish is a symphony of flavors and textures, with a crispy outer layer, a juicy and succulent interior, and a flavorful and tangy sauce. The skillet cooking method ensures that the veal is cooked evenly and remains moist, while the Parmesan cheese adds a golden-brown crust and a nutty flavor. Served with a side of spaghetti or mashed potatoes, Skillet Veal Parmesan is a hearty and satisfying meal that is perfect for a special occasion or a cozy dinner at home.

This article also includes recipes for:

1. **Chicken Parmesan:** A variation of the classic dish using boneless, skinless chicken breasts instead of veal.

2. **Eggplant Parmesan:** A vegetarian alternative made with sliced eggplant instead of veal or chicken.

3. **Baked Veal Parmesan:** A traditional oven-baked version of the dish that results in a crispy crust and a tender interior.

4. **Veal Parmesan Sliders:** Mini versions of the classic dish, perfect for parties or appetizers.

5. **Veal Parmesan Meatballs:** A fun and creative way to enjoy the flavors of Veal Parmesan in meatball form.

6. **Veal Parmesan Casserole:** A hearty and comforting casserole that combines veal, Parmesan cheese, and tomato sauce in a single dish.

With so many delicious recipes to choose from, you're sure to find a Skillet Veal Parmesan dish that suits your taste and preferences. So grab your apron and get ready to cook up a storm in the kitchen!

Let's cook with our recipes!

VEAL PARMIGIANA



Veal Parmigiana image

Americans' love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 egg
2 tablespoons water
2/3 cup Progresso™ dry bread crumbs (any flavor)
1/3 cup grated Parmesan cheese
1 1/2 pounds veal for scallopini
1/4 cup olive or vegetable oil
2 cups tomato pasta sauce (any variety)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

  • Heat oven to 350°F.
  • Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
  • Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
  • Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
  • Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Nutrition Facts : Calories 445, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg

VEAL PARMESAN



Veal Parmesan image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 30

8 thin veal cutlets, about 2 1/2 ounces each
Essence, recipe follows
Salt
Pepper
1 cup all-purpose flour
1 cup bread crumbs
1 egg
1/2 cup milk
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 pound pancetta or 3 strips bacon, chopped
1/2 cup finely chopped yellow onion
1 tablespoon minced garlic
1/2 cup dry red wine
1 (28-ounce) can Italian-style tomatoes
1 cup tomato puree
1 tablespoon fresh chopped basil
1 teaspoon fresh chopped parsely
1 teaspoon fresh oregano
1 teaspoon dried red pepper flakes
Parmesan
8 ounces mozzarella, thinly sliced
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SKILLET CHICKEN PARMESAN



Skillet Chicken Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 10 ounces each)
One 8-inch piece day-old baguette (about 4 ounces)
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
1/4 cup plus 2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
One 15-ounce can tomato puree
1 small clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick.
  • Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).
  • Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
  • Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.
  • Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.

VEAL PARMESAN



Veal Parmesan image

A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Veal cutlets are the standard.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 pounds veal cutlets
1/2 cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-sized pieces

Steps:

  • Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
  • Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
  • Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 70 grams, Carbohydrate 39 grams, Fat 99 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 23 grams, Sodium 1661 milligrams, Sugar 9 grams, TransFat 0 grams

RESTAURANT-STYLE VEAL PARMESAN



Restaurant-Style Veal Parmesan image

In my early years of cooking my favorite Italian-American dish was veal parm. Learn how to make this classic restaurant-style dish in your home.

Provided by Chef Dennis Littley

Categories     Entree

Time 40m

Number Of Ingredients 9

7 oz veal slices (3 ½ ounce per portion) (pounded thin and seamed together to make a 3 ½ ounce portion for each veal parm)
1 cup flour (seasoned with sea salt and black pepper)
1 cup eggwash (2 eggs whipped with water or milk)
1 cup Italian seasoned bread crumbs
1 oz prosciutto (2 thin slices)
8 oz spaghetti sauce
4 oz mozzarella cheese (shredded)
1 tsp Italian parsley (finely chopped (optional))
2 tbsp grated Romano Cheese

Steps:

  • Using a meat hammer pound out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.
  • Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
  • Coat the veal cutlet with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the veal cutlet, completely coating them.
  • Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.
  • Drain the fried veal cutlets on baking racks over sheet pans (or baking sheets).
  • On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
  • Add the sliced prosciutto on top of the breaded veal cutlet. Top with marinara sauce then grated Romano cheese.
  • Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley
  • Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.
  • Serve with your favorite pasta and enjoy!

Nutrition Facts : Calories 1030 kcal, Carbohydrate 97 g, Protein 65 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 588 mg, Sodium 2100 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 20 g, ServingSize 1 serving

SKILLET CHICKEN PARMESAN



Skillet Chicken Parmesan image

Create a buzz around the dinner table, without all the fuss! Our stove top chicken Parmesan, made easy with Bisquick™, is the perfect weeknight meal or a satisfying date night surprise that brings delicious to the table every time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

3/4 cup Original Bisquick™ mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups Muir Glen™ organic Italian herb pasta sauce (from 25.5 oz jar)
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
  • Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g

SKILLET VEAL PARMESAN



Skillet Veal Parmesan image

Make and share this Skillet Veal Parmesan recipe from Food.com.

Provided by Myrna 2

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 veal cutlets
1/4 cup flour
2 teaspoons italian seasoning
pepper
3 teaspoons olive oil
1/4 cup onion, chopped
1 -2 garlic, chopped
1 (15 ounce) can tomato sauce
2 teaspoons italian seasoning
1/2 cup mozzarella cheese, shredded

Steps:

  • Mix flour, 2 teaspoons Italian seasoning, and pepper.
  • Coat cutlets.
  • Heat 2 teaspoons oil in non-stick skillet over medium high heat.
  • Cook veal about 2 minutes.
  • Remove from skillet, add remaining oil, onion and garlic.
  • Cook over low heat til onion is crisp.
  • Stir in sauce, and 2 teaspoons Italian seasoning.
  • Cover and simmer 15- 18 minutes.
  • Sprinkle with Mozzarella cheese.
  • Cover and simmer until cheese is melted.
  • Serve with Spaghetti and sprinkle with Parmesan.

Nutrition Facts : Calories 161.1, Fat 6.9, SaturatedFat 2.4, Cholesterol 11.1, Sodium 652.3, Carbohydrate 20.1, Fiber 2.3, Sugar 5.3, Protein 6.4

SKILLET CHICKEN PARMESAN



Skillet Chicken Parmesan image

Draw your family to the dinner table for this satisfying meal, which offers hearty, homemade flavor in every bite. Complete this meal-in-minutes menu with a simple side salad and toasted garlic bread.

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup grated Parmesan cheese, divided
1-1/4 cups spaghetti sauce or tomato basil pasta sauce
1 tablespoon olive oil
1-1/2 pounds boneless skinless chicken breast halves
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Steps:

  • Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 10 minutes or until browned. Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese is melted.

Nutrition Facts :

Tips:

  • Choose high-quality veal cutlets for the best flavor and texture.
  • Make sure the veal cutlets are pounded thin to ensure even cooking.
  • Use a large skillet to prevent the veal from overcrowding and ensure even browning.
  • Use a combination of butter and olive oil to prevent the veal from sticking to the skillet.
  • Cook the veal over medium-high heat to create a nice crust.
  • Reduce the heat to medium-low and continue cooking the veal until it is cooked through.
  • Top the veal with marinara sauce, Parmesan cheese, and mozzarella cheese and bake until the cheese is melted and bubbly.
  • Garnish the veal with fresh basil or parsley before serving.

Conclusion:

Skillet veal parmesan is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The veal is tender and flavorful, and the Parmesan and mozzarella cheeses create a crispy, golden crust. This dish is sure to be a hit with your family and friends.

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