Classic Comfort: Homemade Veal Parmigiana

 

 Is there anything more satisfying than a perfectly cooked Veal Parmigiana? Tender, breaded veal cutlets swimming in a rich tomato sauce, blanketed with melted mozzarella and Parmesan cheese – it's the ultimate comfort food. This recipe takes a little time, but the reward is a restaurant-quality dish you can enjoy in the warmth of your own home. Get ready for a truly delicious experience!

What You'll Need:

• 4 veal cutlets (about 4 ounces each), pounded thin
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper
• 1/2 cup olive oil, plus more if needed
• 2 cups your favorite marinara sauce (homemade or good quality store-bought)
• 8 slices (about 4 ounces) fresh mozzarella cheese, sliced
• 2 tablespoons chopped fresh basil, for garnish

Let's Get Cooking!

1. Prepare the Veal: Pat the veal cutlets dry. Season them generously on both sides with salt and pepper.
2. Set Up Your Breading Station: Place the flour in a shallow dish. In another shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs, Parmesan cheese, oregano, and garlic powder. Season with a pinch of salt and pepper.
3. Bread the Cutlets: Dredge each veal cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated. Finally, press the cutlet firmly into the breadcrumb mixture, making sure both sides are evenly coated.
4. Cook the Veal: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the breaded veal cutlets (you may need to do this in batches to avoid overcrowding the pan). Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. Assemble the Parmigiana: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange the cooked veal cutlets in a single layer over the sauce. Spoon the remaining marinara sauce evenly over the cutlets. Top each cutlet with two slices of mozzarella cheese. Sprinkle a little extra Parmesan cheese over the top.
6. Bake to Perfection: Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
7. Garnish and Serve: Remove the Veal Parmigiana from the oven and let it rest for a few minutes before serving. Garnish with fresh basil and serve hot with pasta, a side salad, or crusty bread for soaking up all that delicious sauce.

Tips for Success:

• Pounding the Veal: Pounding the cutlets thin helps them cook evenly and quickly. Place the cutlets between two pieces of plastic wrap or in a zip-top bag before pounding with a meat mallet.
• Don't Overcrowd the Pan: Cooking the veal in batches ensures that it browns properly. Overcrowding will lower the temperature of the oil and result in soggy breading.
• Quality Ingredients Matter: Using good quality marinara sauce and fresh mozzarella will make a noticeable difference in the final dish.

Enjoy this classic Veal Parmigiana – it's a taste of Italy that's sure to please!