fried veal

This classic Italian veal parmigiana recipe features breaded and pan fried cutlets of tender, moist and flavorful veal, topped with marinara sauce and melty mozzarella cheese. Perfect to serve with pasta or other comfort food favorites!

Veal Parmesan Recipe

veal cutlets (6-8 pieces)

all-purpose flour

eggs + 1 tb water

panko breadcrumbs

parmesan cheese

bacon (diced)

marinara (homemade

Salt and pepper

olive oil

spaghetti (fresh parsley)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Set a large sauté pan over medium heat. Add the diced bacon to the pan. Stir and cook the bacon for 3 to 4 minutes until brown and crispy. Pour in the marinara. Reduce the heat to medium-low and allow the marinara to simmer for 10 minutes then turn off the heat.

Meanwhile, lay out the cutlets. If they are more than 1/8 inch thick, use a meat mallet to pound them very thin so that they cook quickly and are very tender.

Prep a dredging station for the veal cutlets. Set out three shallow bowls. In one bowl combine the flour with 1 ½ teaspoons of salt and ½ teaspoon of cracked black pepper. Mix well. In the second bowl combine the eggs and 1 tablespoon of water. Whisk well. In the third bowl combine the Panko breadcrumbs and Parmesan cheese. Mix well.

Preheat the oven to 350°F. Set out a large rimmed baking sheet for the finished veal cutlets.

Set out another large sauté pan (or skillet) and place it over medium heat. Add the olive oil to the skillet.

Dredge the veal cutlets one at a time, first dipping in the flour mixture. Then dip in the egg mixture. And finally dipping in Panko breadcrumbs.

Place the dredged veal cutlets in the hot oil and fry for 2 to 3 minutes per side. Once the veal cutlets are golden brown, place them in a single layer on the baking sheet. Then continue to dredge and fry until all the veal cutlets are coated and cooked to golden brown.

If making pasta, heat a large pot of salted water over high heat. Once boiling, cook the pasta according to the package directions and strain in a colander.

While the pasta is cooking, spoon the marinara sauce over each veal cutlet. Sprinkle the tops generously with shredded mozzarella cheese. Place in the oven for 5 to 10 minutes to warm the sauce and melt the cheese over the veal cutlets.

Serve with additional sauce over cooked pasta. Sprinkle the top with chopped parsley or extra parmesan cheese.

Top 1 fried veal recipes from across the web

The most viewed fried veal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Veal Parmesan Recipe

Top 1 fried veal recipes from across the web

The most viewed fried veal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veal Parmesan Recipe

The most viewed fried veal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine