Best 7 Veal Parmigiana Recipes

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Indulge in a culinary journey to Italy with our exquisite Veal Parmigiana recipe. This classic dish combines the tender flavors of veal, tangy tomato sauce, and melted cheese to create a symphony of flavors that will tantalize your taste buds. Our comprehensive guide includes step-by-step instructions, cooking tips, and variations to cater to different preferences. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, our Veal Parmigiana recipe will elevate your cooking skills and impress your family and friends. Embark on this delectable adventure and experience the authentic taste of Italy in your kitchen. Discover the art of creating this timeless dish and savor the unforgettable flavors of Veal Parmigiana.

Let's cook with our recipes!

VEAL PARMIGIANA



Veal Parmigiana image

This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this.

Provided by MizzNezz

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup grated parmesan cheese
2 teaspoons dry breadcrumbs
1 1/2 lbs veal cutlets
1 egg, slightly beaten
2 teaspoons oil
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon italian seasoning
1 (8 ounce) can tomato sauce
4 slices mozzarella cheese
3 teaspoons parmesan cheese

Steps:

  • Mix breadcrumbs with 1/3 cup parmasan.
  • Dip veal in egg, then breadcrumbs.
  • Brown in hot oil.
  • Place in 8in baking dish.
  • Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
  • Top veal with mozzarella.
  • Pour tomato mix over all.
  • Sprinkle with 3 T parmesan.
  • Bake at 375* for 30 minutes, or until bubbly.

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

CHICKEN OR VEAL PARMIGIANA



Chicken or Veal Parmigiana image

A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h25m

Number Of Ingredients 10

2 cups fine plain fresh breadcrumbs
1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
Coarse salt and freshly ground pepper
1 cup all-purpose flour
4 large eggs, lightly beaten
1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
1/4 cup vegetable oil, plus more if needed
Homemade Marinara Sauce
1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)

Steps:

  • Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
  • Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
  • Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.

VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO



Veal Piccata with Angel Hair and Parmigiana-Reggiano image

Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4-inch thickness for a quick cooking time that preserves the meat's natural tenderness and flavor.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

1/2 pound angel hair pasta
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves
2 teaspoons chopped fresh basil leaves
2 tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock, or canned, low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic

Steps:

  • Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm.
  • Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl.
  • Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess.
  • Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside.
  • Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute.
  • To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately.

VEAL PARMIGIANA



Veal Parmigiana image

I love veal and this is one of my very favorite ways to eat it! There are many recipes for this type of veal dish, but I happened across this one on the internet and like it. Very easy to make! Serve with a side of pasta. Can also be eaten in a sandwich on a nice Italian roll.

Provided by star pooley

Time 1h20m

Number Of Ingredients 14

1 1/2 c dry, unseasoned bread crumbs
1 c grated parmesan cheese, plus
4 Tbsp grated parmesan cheese
1 Tbsp minced fresh parsley
1 Tbsp minced fresh basil
1 tsp salt
1/2 tsp ground black pepper
2 large eggs
1 tsp water
1/2 c all purpose flour
1 veal scallops
1/3 c olive oil
1 1/2 c tomato sauce (homemade or jarred)
8 slice mozzarella cheese

Steps:

  • 1. Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
  • 2. Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
  • 3. Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

ULTIMATE VEAL PARMIGIANA



Ultimate Veal Parmigiana image

I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good.

Provided by Kayne

Categories     Veal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup vegetable oil, divided
1 small onion, chopped
1 garlic clove, crushed
3 (15 ounce) cans chopped tomatoes, undrained
1 (6 ounce) can tomato paste
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
1 bay leaf
24 ounces veal cutlets
2 eggs, beaten
1/2 cup breadcrumbs, seasoned
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated and divided

Steps:

  • Preheat oven 400 degrees.
  • Tenderize veal to 1/4" thickness.
  • Spry large casserole with non stick spray.
  • Heat 2 tablespoons of oil in a large skillet, over medium high heat.
  • Add onion and garlic, cook until tender, approximately 5 minutes.
  • Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
  • Simmer for about 20 minutes, stirring often.
  • Look for and carefully remove bay leaf.
  • Dip veal cutlets into egg and coat with breadcrumbs.
  • Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
  • Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
  • Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
  • Before serving, sprinkle with balance of parmesan.

Nutrition Facts : Calories 544.8, Fat 35.2, SaturatedFat 10.2, Cholesterol 186.3, Sodium 664.2, Carbohydrate 22.5, Fiber 4.5, Sugar 10.5, Protein 36

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 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

Tips:

  • Use high-quality veal cutlets for the best flavor. Look for cutlets that are about 1/2 inch thick and evenly marbled.
  • To make the veal more tender, pound it with a meat mallet before cooking. This will help to break down the fibers and make the meat more succulent.
  • Use a light touch when breading the veal cutlets. Too much breading will make the cutlets heavy and greasy.
  • Fry the veal cutlets in a large skillet over medium heat. Do not overcrowd the pan, or the cutlets will not cook evenly.
  • Cook the veal cutlets for 3-4 minutes per side, or until they are golden brown and cooked through.
  • Top the veal cutlets with your favorite marinara sauce and cheese. Mozzarella and Parmesan are classic choices, but you can use any type of cheese that you like.
  • Bake the veal cutlets in a preheated oven at 375 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted and bubbly.
  • Serve the veal parmigiana with a side of pasta or vegetables.

Conclusion:

Veal parmigiana is a classic Italian dish that is sure to please everyone at your table. It is a delicious and hearty meal that is perfect for any occasion. With a few simple tips, you can make veal parmigiana that is sure to impress your friends and family.

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