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From the Cook
From the Cook
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From the Cook
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Veal Parmesan
Instructions
1
Preheat oven to 350℉.
2
Place the veal chop in a large zipper bag and use a meat mallet to pound the veal chop to ¼ inch thickness.
3
Season both sides of the veal chop with salt and pepper.
4
Put the flour, eggs and breadcrumbs in three shallow bowls or pie dishes. Whisk the eggs until fully scrambled.
5
Coat both sides of the veal chop in the flour, then eggs, then breadcrumbs, ensuring that the entire surface of the meat is coated. Set the chop aside while you prepare the skillet.
6
Heat a large, oven-safe, skillet over medium high heat. Add the butter and olive to the skillet.
7
When the butter has melted, add the garlic slices to the skillet.
8
Add the coated veal chop to the skillet and cook for 2-3 minutes, or until the outside is golden brown.
9
Flip the veal chop and cook for an additional 2-3 minutes, or until the outside is golden brown.
10
Transfer the skillet to the preheated oven and cook for 10 minutes or until the internal temperature is 145℉.
11
While the veal is cooking, heat the marinara sauce in a sauce pan over medium heat and prepare the pasta according to the package directions.
12
Using hot pads, carefully remove the skillet from the oven and transfer the veal to paper towel lined plate.
13
Wipe any excess oil from the pan. Place the chop back into the skillet and top with ½ cup of prepared marinara sauce and sliced mozzarella.
14
Turn the oven to broil and place the skillet on the highest rack. Broil until the cheese has melted.
15
Drain the pasta and toss with remaining marinara sauce.
16
Place the pasta on a platter and top with the veal chop.
17
Grate fresh parmigiana on top of the veal and serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Pound Veal Strategically 🔨Pound the bone-in veal chops to uniform ¼-inch thickness between plastic wrap using even strokes—this ensures consistent cooking and faster breading adherence without tearing the delicate meat.
- Triple-Dredge for Crispy Crust 🥚Create a seal by letting the breaded veal rest on a plate for 10 minutes before pan-frying; this helps the coating adhere better and creates a golden, crispy exterior that won't fall off under the sauce.
- Sear Don't Fully Cook 🍳Only pan-fry the veal for 2-3 minutes per side to develop color—it will finish cooking in the oven under the marinara and mozzarella, preventing it from becoming dry and tough.
- Layer Sauce Strategically 🍝Spread a thin layer of marinara on the baking dish bottom first, then place veal on top with sauce and cheese—this prevents sticking and ensures even heat distribution for perfectly melted mozzarella on top.
- Fresh Mozzarella Timing 🧀Add fresh mozzarella in the last 3-4 minutes of baking rather than at the start; this prevents it from becoming rubbery and keeps it creamy and luxurious alongside the hot marinara sauce.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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