Veal Parmesan Recipe {Restaurant Style}

My veal parmesan features crispy veal cutlets smothered in a homemade tomato sauce, and gooey melted cheese. It’s the perfect quick and easy family dinner.

When my family wants the Italian-American experience, I’ll whip up this easy veal parmesan recipe. It features crispy breaded veal cutlets topped with marinara sauce and cheese and baked until the cheese is gooey and melted.

You may think veal parmigiana is reserved for restaurants, but I’m here to show you how easy it is to make at home. It needs very little prep and comes together quickly and easily. My family loves it so much that they reckon it’s even better than chicken parmigiana!

Why I love this recipe

• Taste and texture heaven. The crispy bread crumb coating, tender and juicy veal, and layers of tomato sauce and cheese make your taste buds sing!
• Quick and easy. Although it may look intimidating, trust me when I say that it’s beginner-friendly.
• Versatile. Pair it with some pasta, potatoes, or just a simple salad.

If you love cooking with veal, try veal Milanese, veal shanks, veal cutlets, and veal chops next.

Key Ingredients

• Veal. When I make veal parmesan, I like to use ivory-pale pink cutlets with fine lines of fat marbling from my local butcher. You can buy veal from mainstream grocery stores too.
• Eggs. These help the breadcrumbs stick to the meat. 
• Garlic and parsley. I like adding minced garlic and fresh parsley to the whisked eggs to add flavor.
• Salt and pepper.
• Panko and Italian bread crumbs. I like to use a mix of the two breadcrumbs for added flavor and the extra crispy exterior. You can use just one or the other if you don’t have both.
• Olive oil. For frying.
• Parmesan cheese. Parmesan is added to the breading mixture and sprinkled on top. I highly recommend using good-quality Parmesan grated directly from the block. 
• Mozzarella cheese. This is one of the signature features of veal Parmigiana. You can’t resist those gooey melted cheese pulls!
• Fresh basil. For garnish. 
• Homemade marinara sauce. A simple combination of olive oil, garlic, onion, tomatoes, and Italian herbs.

How to make veal parmesan

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1 – Prep. Whisk the eggs, garlic, parsley, salt, and pepper in a bowl. Combine the panko bread crumbs, Italian bread crumbs, and parmesan in a separate bowl. 

Step 2 – Bread. Dip each cutlet in the eggs, then in the bread crumb mixture. 

Step 3 – Pan-fry. Add the cutlets to an oiled skillet and fry until they’re golden brown on both sides.  

Step 4 – Make the sauce. Sauté onions in oil until soft, add garlic until fragrant, then stir in strained tomatoes, Italian herbs, salt, and pepper. Simmer.

Step 5 – Assemble. Spread a spoonful of sauce on top of each cutlet, followed by grated parmesan and a slice of mozzarella.

Step 6- Bake until the cheese is melted. Sprinkle fresh basil on top of the veal parmesan, then serve.

Arman’s recipe tips

• Rest the breaded cutlets. I find that letting the breaded veal cutlets rest for a few minutes before frying helps the breading stick better and yields a crispier crust.
• Don’t overcook the veal. Veal cooks quickly, so use a meat thermometer to double-check that the internal temperature reaches 145°F.
• The oil must be HOT. To ensure a crispy crust and prevent the cutlets from becoming a greasy mess, be sure the oil is heated to around 350°F before frying.
• Please don’t overdo it on the sauce. Marinara sauce is essential to this dish, but you don’t want to use too much because the excess will make the cutlets soggy. Two to three tablespoons is perfect! 
• Use pre-made sauce. You can make this recipe with your favorite store-bought tomato sauce or prep my pomodoro sauce or sugo sauce in advance instead.

Storage instructions

To store: Place the leftover veal parm cutlets in an airtight container with parchment paper in between each piece, then store them in the fridge for 3 to 4 days. 

To freeze: Wrap the individual cutlets tightly in plastic wrap and place them in an airtight container with parchment paper between each piece. Freeze for 2 to 3 months.

More classic Italian dinners

If you tried this Veal Parmesan recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published December 2023, updated and republished May 2025