By Melissa Clark
- Total Time
- 1 hour 15 minutes
- Rating
- 4(254)
- Notes
- Read community notes
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang. Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying. Veal cutlets are the standard.
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Ingredients
Yield:6 servings
- 2pounds veal cutlets
- ½cup all-purpose flour
- 3large eggs
- 2 to 3cups panko bread crumbs, as needed
- Kosher salt, as needed
- Black pepper, as needed
- Olive oil, for frying
- 5cups Simple Tomato Sauce (see recipe)
- 1cup finely grated Parmesan, preferably Parmigiano-Reggiano
- ½pound fresh mozzarella, torn into bite-sized pieces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1282 calories; 101 grams fat; 24 grams saturated fat; 0 grams trans fat; 62 grams monounsaturated fat; 10 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 56 grams protein; 1743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.
Step
2
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
Step
3
Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
Step
4
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
Step
5
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Ratings
4
out of 5
254
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Cooking Notes
Hephaestis
Doesn't frying till golden brown followed by 40 minutes in a 400-deg oven overcook 1/4"-thick veal cutlets? It seems like it would. I chronically overcook stuff and would like to reform myself, so please reply if you've cooked this recipe.
Tony Millionaire
40 minutes at 400 results in burnt cutlets.
Fredericktibbetts@gmail.com
It takes doesn't have to be panko. Take half a stale baguette, place in a paper bag, and beat with a rolling pin or wooden mallet. The fine crumbs will coat the egg- dipped veal beautifully.
Andrea Burdick
I like my cutlet breading to stay crispy, so I heat the sauce separately and wait to add it on the plate. If the cutlets are really pounded thin, they only need a few minutes in the oven for the cheese to melt.
Charley
Never serve meat on top of pasta, pasta gets it's own plate!
Anna D P
True parmegiano has no mozzarella just parmegiano cheese. In Italy the dishes are simple and less fussy. Try it without the mozzarella and you will taste the meat, eggplant and not a cheese bomb with mozzarella
John F.
Melissa, I'm certain after doing this a while one develops a thick skin for the criticism. However, in this case (and many of your others), don't listen to that hyper-critical nonsense. After trying this for myself, and cooking for others, I want to marry you, and we've never met! Hah!! Like the mistaken opinions people would have seeing me drive thru town in a (borrowed) Maserati, all my friends think I'm a good cook. Fooled them, didn't we? Thanks!!
Kris
Delicious. I bread the veal an hour or so before I plan to fry it and refrigerate it so that the breading adheres better to the veal. I can make a salad or side dish while the veal is in the fridge. Thanks for the great recipe.
Connie Johns
Italian Panko bread crumbs are really good. They do add an extra yummy flavor.
Tony Millionaire
30 minutes is perfect, delicious recipe.
fiddlebbb
This was fun to make and tasted delicious. I took it out of the oven after 30 minutes and it was starting to get brown and dry around the edges, so next time I will take it out at 25 minutes. Because of the layers, it’s difficult to get an entire cutlet without destroying the coating. Maybe I will try it without the casserole aspect next time.
Cori
This was so good. I faked it a little bit but it was delish. I didn’t cook it too long in the oven and did use 400 as the temp for 15 minutes. Small bits of the mozzarella was just right. A small side of pasta, small salad…Perfect!
CBS
Have now cooked this many times, following the recipe. I noted a reader above who mentioned Wegman's veal cutlets. I get my cutlets from Wegman's, and they perfectly thin-sliced and delicious. No pounding necessary. If you have leftovers and you need lunch, put a serving into a sub roll, heat, and you will be soooo happy.
Emmessey
Cooked as written and it was excellent. No, the veal is not overcooked (unless you possibly overcook it while frying.) I bought my cutlets at Wegman's and they were already 1/4" thick or even a little less, so no hammering necessary. Still turned out fork-tender. I didn't even have the full 2 lbs of cutlets and I still had two leftover that didn't fit in the 9x12 dish. With the cost of veal, I'll probably do this again with pork (schnitzel parm?) or chicken.
Es
This didn't really work for me but I'm not a veal parm aficionado.i would have preferred the veal crisper and the oven cooked down too much of the tomato sauce to my taste.
Jiddu Charlie
Use pork tenders
Tim C
Did this all on the stove top, skipped the oven and topped with mushroom gravy. Delicious
Sunny
As for the panko, we used our own panko making it with a leftover bread & mixed with the commercial panko. It made the dish more delicious.
Sunny
It was delicious & an excellent recipe! As for the veal, we asked a butcher to cut it in 1/4-inch thickness. We also used the tomato sauces with our favorite brands. I definitely will make it again!
Keith
A bit bland. Don't skimp on the salt and pepper (or maybe it was the sauce)
Kevin C.
Made it with chicken thigh cutlets. Came out tender as veal, with more flavor than breast filet. The abundance of tomato sauce (make your own w/ crushed tomatoes; brighter flavor than jar sauce) keeps everything moist, though it may be impossible to cook a chicken thigh til it's dry and tough.
Nancy
I made a version of this yesterday and it was excellent. Made the tomato sauce as in the recipe, but fried the veal separately and placed on top of sauce after putting the veal under the broiler to melt the Parmesan. Served with soft polenta on top of which I spooned sauteed mushrooms. Fennell, endive and Italian parsley salad with a simple lemon dressing pulled the dish together. Thanks Melissa.
Kris
Delicious. I bread the veal an hour or so before I plan to fry it and refrigerate it so that the breading adheres better to the veal. I can make a salad or side dish while the veal is in the fridge. Thanks for the great recipe.
Andrea Burdick
I like my cutlet breading to stay crispy, so I heat the sauce separately and wait to add it on the plate. If the cutlets are really pounded thin, they only need a few minutes in the oven for the cheese to melt.
John F.
Melissa, I'm certain after doing this a while one develops a thick skin for the criticism. However, in this case (and many of your others), don't listen to that hyper-critical nonsense. After trying this for myself, and cooking for others, I want to marry you, and we've never met! Hah!! Like the mistaken opinions people would have seeing me drive thru town in a (borrowed) Maserati, all my friends think I'm a good cook. Fooled them, didn't we? Thanks!!
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