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

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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



Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes.


Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate.


Heat 2 tbsp. oil in a 12" skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon ⅓ cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1½ tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.

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