Veal Parmigiana

For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden.

Veal Parmigiana

Print Grocery List Print Recipe
Serves: 4 Total Time: 1 hour and 20 minutes


  • For the sauce:
  • 3 tbsp. olive oil
  • 1 bay leaf
  • 1 clove garlic, minced
  • ½ small onion, minced
  • 1 tbsp. minced parsley
  • ½ tsp. dried oregano
  • ¼ tsp. dried thyme
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup flour
  • 4 eggs, beaten
  • 1½ cups bread crumbs
  • 8 (2-oz.) veal cutlets, pounded ⅛ thick
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup olive oil
  • 8 slices provolone cheese
  • ¾ cup grated parmesan
  • 2 tbsp. roughly chopped parsley


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