Why You’ll Love this Crispy Veal Parmesan
Comfort food dreams come true with this Crispy Veal Parmesan recipe. I’ve perfected this Italian classic over years of trial and error, and trust me, the results are worth every minute spent in the kitchen.
You’ll adore how the thin veal cutlets develop that irresistible golden crust while staying incredibly tender inside. The homemade tomato sauce, simmered with bacon and red wine, creates depth you simply can’t get from a jar.
And when that bubbling mozzarella blankets everything? Pure magic.
It’s fancy enough for weekend dinner parties but simple enough for a Tuesday when you need something special.
What Ingredients are in Crispy Veal Parmesan?
Creating this classic Italian dish requires a careful balance of tender veal, savory sauce, and melty cheese. The beauty of Veal Parmesan lies in its simplicity, but don’t be fooled—each ingredient plays a vital role in building those irresistible layers of flavor and texture that make this dish so beloved.
- 8 thin veal cutlets (about 2½ ounces each)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 egg
- ½ cup milk
- 2 tablespoons butter
- 3 tablespoons olive oil
- 3 strips bacon, chopped
- ½ cup finely chopped onion
- 1 tablespoon minced garlic
- ½ cup dry red wine
- 1 (28 ounce) can Italian tomatoes
- 1 cup tomato puree
- Fresh herbs: 1 tablespoon chopped basil, 1 teaspoon chopped parsley, 1 teaspoon oregano
- 1 teaspoon dried red pepper flakes
- Parmesan cheese, for sprinkling
- 8 ounces mozzarella cheese, thinly sliced
When shopping for this recipe, quality really matters. Look for milk-fed veal that’s pale pink with a fine grain—this guarantees the cutlets will be tender.
For the cheeses, freshly grated Parmesan will melt more evenly than pre-grated varieties, and seek out fresh mozzarella if your budget allows.
The herbs make a big difference too, so while dried can work in a pinch, the fresh versions listed will elevate your dish from good to restaurant-quality.
And isn’t that what we’re aiming for?
How to Make this Crispy Veal Parmesan
The first step to perfect Veal Parmesan is properly preparing those 8 veal cutlets. Start by creating a little assembly line: lay the cutlets on plastic wrap, cover with another sheet, then pound them to an even 1/8-inch thickness. This might feel like you’re being aggressive with that meat mallet, but trust me, uniform thickness means they’ll cook evenly.
Season both sides with salt and pepper, then set up your breading station—1 cup flour in one shallow dish, beaten mixture of 1 egg and 1/2 cup milk in another, and 1 cup breadcrumbs in a third. Dredge each cutlet in flour (shake off the excess!), dip in egg wash, then coat with breadcrumbs, pressing gently to adhere.
Now for the magic. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sauté those breaded cutlets until golden on each side, about 2 minutes per side—we want crispy, not burnt. Once done, set them aside and use the same pan to build your sauce.
Fry 3 strips of chopped bacon until crisp, then remove it and add 1 tablespoon olive oil along with 1/2 cup finely chopped onion. Cook until translucent, about 6 minutes, then add 1 tablespoon minced garlic for just 30 seconds—garlic burns quickly and becomes bitter.
Deglaze with 1/2 cup dry red wine, scraping up all those delicious browned bits, then add the 28-ounce can of Italian tomatoes, 1 cup tomato puree, and your herbs: 1 tablespoon fresh basil, 1 teaspoon parsley, 1 teaspoon oregano, and 1 teaspoon red pepper flakes.
After the sauce has simmered for about 10 minutes and thickened slightly, it’s time for the grand finale. Arrange those golden cutlets atop the sauce, spooning some over each piece.
Sprinkle with Parmesan (how much? That’s between you and your cheese drawer), then top each with a slice from your 8 ounces of mozzarella. Cover and cook on medium-low until the veal is fork-tender and the cheese transforms into that stretchy, melty goodness we all dream about—about 5-6 minutes.
Serve immediately, 2 cutlets per person, alongside your favorite pasta. The contrast between the crispy coating, tender veal, rich sauce, and gooey cheese? Pure comfort food nirvana.
Crispy Veal Parmesan Substitutions and Variations
While that perfect recipe is a classic for good reason, I’ve found that Veal Parmesan welcomes creative tweaks and substitutions with open arms.
Can’t find veal? Chicken or pork cutlets work beautifully, pounded thin just the same.
For a lighter version, skip the flour-egg-breadcrumb trio and opt for a simple Parmesan crust.
The sauce loves variation too—try adding mushrooms, roasted red peppers, or a splash of cream for richness.
Not a mozzarella fan? Provolone offers a sharper flavor profile.
And those breadcrumbs? Panko creates an extra-crispy exterior that might just convert you forever.
What to Serve with Crispy Veal Parmesan
Although Veal Parmesan stands magnificently on its own, pairing it with complementary sides elevates this classic Italian dish to a complete, memorable meal.
I always serve mine with al dente pasta—spaghetti or linguine work beautifully to soak up that rich tomato sauce.
A crisp, bitter arugula salad with lemon vinaigrette provides the perfect acidic contrast to cut through the richness of the breaded veal and melted cheese.
For something extra, I’ll add garlic bread, because who can resist?
And if you’re feeling fancy, roasted vegetables like asparagus or zucchini round everything out nicely.
Final Thoughts
As I’ve perfected this Veal Parmesan recipe over the years, I’ve come to appreciate its versatility and timeless appeal.
There’s something magical about that first bite—crispy exterior giving way to tender veal, all wrapped in bubbling cheese and rich tomato sauce. Simply divine.
Whether you’re cooking for a special occasion or Sunday family dinner, this dish never disappoints.
The technique might seem fussy at first (all that pounding and dredging), but trust me, it becomes second nature.
And the payoff? Worth every minute spent in the kitchen.
A good Veal Parmesan isn’t just food—it’s a celebration on a plate.
