Veal Cutlet Parmesan Recipe

Name: Veal Cutlet Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/2 c. freshly grated Parmesan cheese; 1/2 c. seasoned dry bread crumbs; 6 scallops, pounded veal; 1/4 c. vegetable oil; 3 tbsp. vegetable oil; 1 med. minced onion; 1 med. clove minced garlic; 1 (15 oz.) can tomato sauce; 1/4 c. water; 1 tbsp. crumbled dried parsley; 1 tsp. crumbled dried oregano; 1/8 tsp. freshly ground pepper; 8 oz. sliced mozzarella cheese; Freshly grated Parmesan cheese

Servings: persons

1 egg
1/2 c. freshly grated Parmesan cheese
1/2 c. seasoned dry bread crumbs
6 scallops, pounded veal
1/4 c. vegetable oil
3 tbsp. vegetable oil
1 med. minced onion
1 med. clove minced garlic
1 (15 oz.) can tomato sauce
1/4 c. water
1 tbsp. crumbled dried parsley
1 tsp. crumbled dried oregano
1/8 tsp. freshly ground pepper
8 oz. sliced mozzarella cheese
Freshly grated Parmesan cheese

1
Beat egg in shallow dish. Combine 1/2 cup Parmesan and bread crumbs in another shallow dish. Dip veal in egg and then in crumb mixture to coat. Heat 1/4 cup oil in large skillet over medium-high heat. Saute veal until just browned, about 45 seconds on each side. Drain on paper towels. Set aside.
2
Heat remaining 3 tablespoons oil in medium saucepan over medium heat. Saute onion and garlic until soft, about 7 minutes. Add tomato sauce, water, parsley, oregano and pepper. Reduce heat to low, cover and simmer sauce for 10 minutes, stirring occasionally.
3
Preheat oven to 350 degrees. Spoon half of sauce into 9 x 13 inch ovenproof glass baking dish. Arrange veal over sauce. Top each veal scallop with mozzarella. Pour remaining sauce over. Bake until bubbly, about 25 minutes. Serve immediately. Pass Parmesan separately.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 egg, 1/2 c. freshly grated Parmesan cheese, 1/2 c. seasoned dry bread crumbs, 6 scallops, pounded veal, and more.

Yes, Veal Cutlet Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Cutlet Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions