Classic Veal Parmigiana

April 26th, 2011

Classic Veal Parmigiana

I’ve been a friend of Jon’s for many years, and he’s invited me to write some posts about the foods I like to cook. My passion is Italian food. I love pasta and sauce, of pretty much all varieties. I have been cooking Italian food for many years and I’d like to share some of that with you.

For my first post here, I decided to start with my favorite food, Veal Parmigiana (or Parmesan as it is sometimes spelled, but this spelling only refers to the cheese itself, not the dish as a whole).

Parmigiana can be prepared with a variety of things, including veal, chicken and eggplant. I use veal because it is my favorite, but chicken is also tasty. I haven’t tried eggplant parmigiana because, well, I like meat. Parmigiana was actually created originally in Italy using only eggplant, but I still can’t imagine it tastes any better than veal, so I stick to the meat version. Your mileage may vary.

I get my veal from Wegmans. Veal can be expensive, but they have a pretty good price for a package of 3 veal cutlets, and they come pre-pounded so they are already the correct thickness.  The key to tender cutlets is to pound them fairly thin. The veal should be about ¼” thick after pounding.

Classic Veal Parmigiana

  • 3-4 veal cutlets, pounded thin
  • 1 pound box of spaghetti (can also use penne or other types of pasta)
  • 1-2 cups grated parmesan cheese (mozzarella or an Italian cheese blend also work)
  • 2-3 cups tomato sauce (+ additional sauce for pasta)
  • 4-5 Tbsp flour
  • 2 eggs
  • 1-2 cups seasoned bread crumbs
  • Oil for frying
  1. While you are preparing the veal, it is a good idea to start the water boiling for the spaghetti.
  2. Beat the eggs together in a dish, dredge the cutlets in the flour, dip in the egg, then dip in the bread crumbs.
  3. Boil the spaghetti until just tender. Set aside to drain.
  4. Fry the cutlets. I use a Waring deep fryer, but if you don’t have a deep fryer you can fry them in a pot of oil.  Get the oil to 350 degrees f and add the cutlets in small batches.  After about 2-3 minutes the cutlets should be cooked.  They will float to the top, so flip them over half way through cooking to make sure both sides are cooked evenly. Cook until golden and crispy.
  5. Pre-heat a broiler on high. In a baking dish, spread some tomato sauce. Place the cutlets into the dish and cover them with the remaining sauce. Sprinkle the cheese over the cutlets.
  6. Put the dish into the oven and broil on high until the cheese starts to get brown and bubbly.

Serve with spaghetti on the side, and some kind of vegetable.  I prefer cauliflower or sautéed spinach.  For the spaghetti on the side, you will need additional sauce to the amount mentioned above.  Homemade sauce is, of course, very nice but, for a quick meal, one large container of Prego or Ragu will be enough sauce for both the Parmigiana as well as the spaghetti.

Jared Tague is a guest blogger here at Victory or Death and will occasionally be posting about Italian food and the wonders of meat.  Welcome!

Classic Veal Parmigiana
Like this blog? Subscribe to monthly emails.

Leave a comment on this post

“Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.”
~ Anthony Bourdain