Everyone loves a classic veal parmesan, but did you know this Italian favorite can be reinvented in so many delicious ways? Whether you’re craving quick weeknight dinners, elegant entertaining options, or ultimate comfort food, we’ve gathered 20 mouthwatering recipes that will transform your kitchen into an Italian trattoria. Get ready to discover new twists on this beloved dish that will have everyone asking for seconds!
Classic Veal Parmesan with Mozzarella
Understanding how to create a perfect veal parmesan might seem intimidating, but breaking it down into simple, methodical steps makes this classic Italian-American dish achievable for any home cook. We’ll walk through each stage from preparing the crispy breaded veal to assembling the final baked masterpiece. Using precise measurements and clear instructions ensures consistent, restaurant-quality results every time.
Ingredients
For the veal preparation:
– 4 veal cutlets (6 ounces each)
– 1 cup all-purpose flour
– 2 large eggs
– 2 tablespoons whole milk
– 1 ½ cups Italian-style breadcrumbs
– ½ cup grated Parmesan cheese
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ½ cup vegetable oil
For assembly:
– 2 cups marinara sauce
– 8 ounces fresh mozzarella cheese, sliced ¼-inch thick
– ¼ cup grated Parmesan cheese
Instructions
1. Place each veal cutlet between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet.
2. Set up three shallow dishes: place flour in the first, whisk eggs and milk in the second, and combine breadcrumbs, ½ cup Parmesan, oregano, and garlic powder in the third.
3. Dredge one veal cutlet in flour, shaking off excess.
4. Dip the floured cutlet into the egg mixture, coating both sides.
5. Press the cutlet into the breadcrumb mixture, ensuring complete coverage.
6. Repeat steps 3-5 with remaining cutlets.
7. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
8. Fry two breaded cutlets at a time for 3 minutes per side until golden brown.
9. Transfer fried cutlets to a paper towel-lined plate to drain excess oil.
10. Preheat your oven to 375°F.
11. Spread ½ cup marinara sauce in the bottom of a 9×13-inch baking dish.
12. Arrange fried veal cutlets in a single layer over the sauce.
13. Top each cutlet with ¼ cup marinara sauce.
14. Place two slices of mozzarella cheese over each sauced cutlet.
15. Sprinkle ¼ cup grated Parmesan evenly over all cutlets.
16. Bake uncovered at 375°F for 20 minutes until cheese is melted and bubbly.
17. Let rest for 5 minutes before serving.
Let this veal parmesan rest briefly after baking to allow the layers to set, creating perfect slices that hold their shape. The contrast between the crispy breadcrumb coating and tender veal makes each bite satisfying, while the melted mozzarella provides creamy richness against the tangy marinara. For a complete Italian feast, serve alongside garlic bread to soak up the extra sauce and a simple arugula salad to cut through the richness.
Crispy Panko Veal Parmesan
Diving into this classic Italian-American comfort dish, we’ll create a perfectly crispy veal parmesan that’s surprisingly approachable for home cooks. Following these methodical steps will ensure golden-brown crust and tender meat every single time.
Ingredients
For the veal and crust:
– 4 veal cutlets (6 oz each)
– 1 cup all-purpose flour
– 2 large eggs
– 2 cups panko breadcrumbs
– 1/2 cup grated parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup vegetable oil
For the sauce and assembly:
– 2 cups marinara sauce
– 8 oz fresh mozzarella cheese
– 1/4 cup fresh basil leaves
Instructions
1. Preheat your oven to 375°F and place a wire rack over a baking sheet.
2. Pat the veal cutlets completely dry with paper towels.
3. Combine flour, salt, and pepper in a shallow dish.
4. Whisk eggs in a second shallow dish until uniform.
5. Mix panko breadcrumbs and parmesan cheese in a third shallow dish.
6. Dredge one veal cutlet in the flour mixture, shaking off excess.
7. Dip the floured cutlet into the egg mixture, coating both sides.
8. Press the cutlet into the panko mixture, ensuring full coverage.
9. Repeat steps 6-8 with remaining cutlets.
10. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
11. Fry two cutlets at a time for 3 minutes per side until golden brown.
12. Transfer fried cutlets to the wire rack to drain excess oil.
13. Spread 1/2 cup marinara sauce in the bottom of a 9×13 baking dish.
14. Arrange all fried cutlets in a single layer over the sauce.
15. Top each cutlet with 1/4 cup marinara sauce.
16. Slice mozzarella cheese into 8 equal pieces.
17. Place two mozzarella slices on each cutlet.
18. Bake for 15 minutes until cheese is melted and bubbly.
19. Remove from oven and let rest for 5 minutes.
20. Garnish with fresh basil leaves before serving.
Nothing beats the satisfying crunch giving way to tender veal, with the tangy marinara and creamy mozzarella creating perfect harmony. Serve this over spaghetti for the classic presentation, or slice it into strips for a impressive sandwich filling. The contrast between the crispy exterior and moist interior makes this dish truly memorable.
Veal Parmesan with Homemade Marinara
Haven’t we all craved that perfect Italian comfort food that feels both impressive and approachable? Veal Parmesan with homemade marinara delivers tender meat, crispy coating, and vibrant sauce in one satisfying dish. Let’s walk through each step together to create this classic favorite from scratch.
Ingredients
For the marinara sauce:
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
For the veal preparation:
– 4 (4-ounce) veal cutlets, pounded to 1/4-inch thickness
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon black pepper
– 1/4 cup vegetable oil
For assembly:
– 1 cup shredded mozzarella cheese
Instructions
1. Heat 2 tablespoons olive oil in a saucepan over medium heat for 1 minute.
2. Add 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
3. Pour in the 28-ounce can of crushed tomatoes, stirring to combine.
4. Add 1 teaspoon dried oregano and 1/2 teaspoon salt to the sauce.
5. Simmer the sauce uncovered for 20 minutes, stirring occasionally.
6. Place 1/2 cup all-purpose flour in a shallow dish.
7. Pour 2 beaten eggs into a second shallow dish.
8. Combine 1 cup breadcrumbs, 1/2 cup Parmesan cheese, and 1/2 teaspoon black pepper in a third dish.
9. Dredge each veal cutlet first in flour, shaking off excess.
10. Dip the floured cutlet into the beaten eggs, coating completely.
11. Press the cutlet into the breadcrumb mixture, ensuring even coverage on both sides.
12. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
13. Fry 2 breaded cutlets at a time for 3 minutes per side until golden brown.
14. Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
15. Spread 1/2 cup of the prepared marinara sauce in the bottom of a 9×13-inch baking dish.
16. Arrange all 4 fried veal cutlets in a single layer over the sauce.
17. Spoon the remaining marinara sauce evenly over the cutlets.
18. Sprinkle 1 cup shredded mozzarella cheese over the sauced cutlets.
19. Bake at 375°F for 15 minutes until the cheese is melted and bubbly.
20. Let the dish rest for 5 minutes before serving to allow the layers to set.
Really notice how the crispy breadcrumb crust gives way to tender veal, while the homemade marinara provides bright acidity that cuts through the rich cheeses. Serve this over spaghetti for the classic presentation, or try it sandwiched between crusty bread for an incredible Parmesan sub. The contrast between the crunchy exterior and moist interior makes each bite wonderfully satisfying.
Baked Veal Parmesan with Fresh Basil
Diving into a classic Italian-American comfort dish, this baked veal parmesan brings together tender meat, rich tomato sauce, and melted cheese in perfect harmony. Following these clear steps will help even novice cooks achieve restaurant-quality results at home.
Ingredients
For the veal preparation:
– 1.5 lbs veal cutlets, pounded to 1/4-inch thickness
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 2 cups Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup olive oil
For the sauce and assembly:
– 2 cups marinara sauce
– 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
– 1/4 cup fresh basil leaves
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Place the 1 cup all-purpose flour in a shallow dish.
3. Combine 2 cups Italian-style breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper in a separate shallow dish.
4. Pour 2 beaten eggs into a third shallow dish.
5. Dredge each 1/4-inch thick veal cutlet first in flour, shaking off excess.
6. Dip the floured cutlet into the beaten eggs, coating completely.
7. Press the egg-coated cutlet into the breadcrumb mixture, ensuring even coverage on both sides.
8. Heat 1/2 cup olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Fry each breaded cutlet for 2-3 minutes per side until golden brown.
10. Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
11. Spread 1/2 cup marinara sauce evenly across the bottom of a 9×13-inch baking dish.
12. Arrange the fried veal cutlets in a single layer over the sauce.
13. Spoon the remaining 1.5 cups marinara sauce over the cutlets.
14. Layer the 1/4-inch thick mozzarella slices evenly over the sauce-covered cutlets.
15. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the mozzarella.
16. Bake at 375°F for 20-25 minutes until the cheese is bubbly and lightly browned.
17. Remove from oven and let rest for 5 minutes before serving.
18. Tear 1/4 cup fresh basil leaves and scatter over the finished dish.
Finally, the veal emerges wonderfully tender beneath its crisp coating, while the fresh basil adds a bright counterpoint to the rich tomato and cheese. For a complete meal, serve alongside garlic bread to soak up the extra sauce, or slice the parmesan-topped cutlets over a bed of spaghetti for a classic presentation.
Veal Parmesan Sliders with Garlic Aioli
Whether you’re hosting game day or need a satisfying weeknight dinner, these veal Parmesan sliders bring restaurant-quality flavors to your kitchen with straightforward steps anyone can follow.
Ingredients
For the veal patties:
– 1 lb ground veal
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For assembly:
– 12 slider buns
– 1 cup marinara sauce
– 6 slices provolone cheese, halved
For the garlic aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine ground veal, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper in a large bowl.
3. Mix gently with your hands until just combined, being careful not to overwork the meat.
4. Divide the mixture into 12 equal portions and shape each into a 1/2-inch thick patty.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Cook patties for 3-4 minutes per side until golden brown and internal temperature reaches 160°F.
7. Transfer cooked patties to the prepared baking sheet.
8. Spoon 2 teaspoons of marinara sauce over each patty.
9. Place half a slice of provolone cheese on top of each sauced patty.
10. Bake for 5-7 minutes until cheese is melted and bubbly.
11. While patties bake, whisk together mayonnaise, minced garlic, lemon juice, and salt in a small bowl.
12. Spread garlic aioli on the cut sides of all slider buns.
13. Place one veal Parmesan patty on each bottom bun half.
14. Cover with top bun halves to assemble sliders.
You’ll love how the crispy veal patties contrast with the soft buns, while the garlic aioli adds a creamy, tangy balance to the rich marinara and melted provolone. These sliders pair wonderfully with sweet potato fries or a simple arugula salad for a complete meal that’s perfect for sharing.
Spicy Veal Parmesan with Calabrian Peppers
Just when you thought classic Italian comfort food couldn’t get any better, we’re turning up the heat with this fiery twist on veal parmesan. Join me as we methodically build layers of flavor, starting with perfectly pounded cutlets and ending with a spicy, bubbling cheese crust that will make this your new go-to dinner.
Ingredients
For the veal cutlets:
– 1.5 lbs veal cutlets, pounded to ¼-inch thickness
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1.5 cups Italian-style breadcrumbs
– ½ cup grated Parmesan cheese
– 1 tsp salt
– ½ tsp black pepper
– 6 tbsp olive oil, divided
For the spicy tomato sauce:
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 tbsp chopped Calabrian peppers
– 1 tsp dried oregano
– ½ tsp salt
For assembly:
– 8 oz fresh mozzarella, sliced
– ¼ cup grated Parmesan cheese
Instructions
1. Place veal cutlets between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or heavy pan.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ½ cup Parmesan cheese, salt, and pepper.
3. Dredge each veal cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumb mixture.
4. Heat 3 tablespoons olive oil in a large skillet over medium heat until it shimmers (about 350°F).
5. Fry two cutlets at a time for 3-4 minutes per side until golden brown, adding remaining oil as needed.
6. Transfer fried cutlets to a paper towel-lined plate to drain excess oil.
7. In a separate saucepan, heat 2 tablespoons olive oil over medium heat and sauté minced garlic for 1 minute until fragrant but not browned.
8. Add crushed tomatoes, Calabrian peppers, oregano, and ½ teaspoon salt to the saucepan.
9. Simmer sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
10. Preheat oven to 375°F and spread ½ cup of sauce in the bottom of a 9×13-inch baking dish.
11. Arrange fried veal cutlets in a single layer over the sauce in the baking dish.
12. Spoon remaining sauce over each cutlet, covering them completely.
13. Layer mozzarella slices evenly over the sauced cutlets.
14. Sprinkle ¼ cup Parmesan cheese over the mozzarella layer.
15. Bake uncovered for 20-25 minutes until cheese is melted and bubbly with golden spots.
16. Let rest for 5 minutes before serving to allow the layers to set.
Done right, this spicy veal parmesan delivers a satisfying crunch that gives way to tender meat, with the Calabrian peppers providing a slow-building heat that complements the rich tomato sauce. Consider serving it over creamy polenta to balance the spice, or slice it into strips for a next-day sandwich that might just be better than the original meal.
Veal Parmesan Stuffed Shells
Crafting a comforting Italian-American classic with a twist, veal Parmesan stuffed shells combines familiar flavors in an elegant pasta presentation that’s surprisingly simple to master. Perfect for both weeknight dinners and special occasions, this dish layers tender pasta, savory meat filling, and melted cheese into one satisfying bake. Let’s walk through each step methodically to ensure your shells turn out perfectly every time.
Ingredients
For the sauce:
– 2 cups marinara sauce
– 1/4 cup grated Parmesan cheese
For the filling:
– 12 jumbo pasta shells
– 1 lb ground veal
– 1/2 cup ricotta cheese
– 1/4 cup breadcrumbs
– 1 egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 1 cup shredded mozzarella cheese
– 2 tbsp chopped fresh basil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the jumbo pasta shells for 9 minutes until al dente.
4. Drain the cooked shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Brown 1 lb ground veal in a skillet over medium-high heat for 6-8 minutes, breaking it into small pieces.
6. Transfer the cooked veal to a mixing bowl and let it cool for 5 minutes.
7. Add 1/2 cup ricotta cheese, 1/4 cup breadcrumbs, 1 egg, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the veal.
8. Mix the filling ingredients thoroughly until well combined.
9. Spread 1/2 cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
10. Carefully stuff each cooked pasta shell with approximately 2 tablespoons of the veal mixture.
11. Arrange the stuffed shells in a single layer in the prepared baking dish.
12. Pour the remaining 1 1/2 cups marinara sauce over the stuffed shells.
13. Sprinkle 1 cup shredded mozzarella cheese evenly over the sauce.
14. Top with 1/4 cup grated Parmesan cheese.
15. Cover the baking dish tightly with aluminum foil.
16. Bake covered at 375°F for 25 minutes.
17. Remove the foil and continue baking for another 10 minutes until the cheese is golden and bubbly.
18. Let the baked shells rest for 5 minutes before serving.
19. Garnish with 2 tablespoons of chopped fresh basil.
Perfectly baked veal Parmesan stuffed shells offer a delightful contrast of textures, from the tender pasta shells to the savory meat filling and crispy cheese topping. The rich veal and creamy ricotta create a sophisticated flavor profile that elevates this beyond traditional stuffed shells. Consider serving individual portions in shallow bowls with garlic bread for dipping into the extra sauce, or pair with a simple arugula salad to balance the dish’s richness.
Veal Parmesan Meatballs in Tomato Sauce
Ready to master a comforting Italian-American classic with a twist? Rather than traditional chicken or eggplant parmesan, we’re making tender veal meatballs that bake right in a rich tomato sauce, creating a complete one-pan meal perfect for weeknight dinners.
Ingredients
For the Meatballs
- 1 lb ground veal
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce
- 2 tbsp olive oil
- 1/2 cup finely chopped onion
- 28 oz can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
For Topping
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat for 1 minute.
- Add 1/2 cup chopped onion and cook for 4-5 minutes until translucent.
- Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Pour in 28 oz crushed tomatoes, 1 tsp oregano, and 1/2 tsp salt.
- Simmer the sauce uncovered for 10 minutes, stirring occasionally.
- While sauce simmers, combine 1 lb ground veal, 1/2 cup breadcrumbs, 1/4 cup Parmesan, 1 egg, 1 tbsp parsley, 1 tsp salt, and 1/2 tsp pepper in a large bowl.
- Mix gently with your hands until just combined—overmixing makes tough meatballs.
- Form the mixture into 12 equal-sized meatballs, about 1.5 inches each.
- Arrange the raw meatballs evenly in the simmering sauce.
- Spoon some sauce over each meatball to coat them partially.
- Transfer the skillet to the preheated oven and bake for 20 minutes.
- Remove the skillet and sprinkle 1 cup mozzarella and 2 tbsp Parmesan over the meatballs.
- Return to oven for 5-7 minutes until cheese is melted and bubbly with golden spots.
- Let rest for 5 minutes before serving—this allows the meatballs to firm up and absorb sauce.
Just out of the oven, these meatballs boast a juicy interior and savory crust from the cheese topping. Serve them over spaghetti or polenta, or tuck into crusty bread for soaking up the robust tomato sauce—either way, they deliver restaurant-quality comfort with minimal cleanup.
Grilled Veal Parmesan with Smoked Provolone
Mastering a classic Italian-American dish with a smoky twist begins with perfectly grilled veal cutlets. Many home cooks shy away from veal, but its delicate flavor becomes extraordinary when paired with rich tomato sauce and melted smoked provolone. This grilled version offers a lighter, char-kissed alternative to traditional baked preparations.
Ingredients
- For the veal:
- 4 veal cutlets (6 oz each)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- For assembly:
- 1 cup marinara sauce
- 4 slices smoked provolone cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh basil
Instructions
- Preheat your grill to medium-high heat (400°F) and brush the grates with oil to prevent sticking.
- Pat the veal cutlets dry with paper towels to ensure proper browning.
- Brush both sides of each cutlet with olive oil using a pastry brush.
- Season both sides evenly with kosher salt and black pepper.
- Place the veal cutlets on the preheated grill and cook for 4 minutes without moving them to develop grill marks.
- Flip the cutlets using tongs and cook for another 3 minutes until the internal temperature reaches 145°F.
- Transfer the grilled veal to a baking sheet lined with aluminum foil.
- Spread 1/4 cup of marinara sauce evenly over each cutlet using the back of a spoon.
- Top each sauced cutlet with one slice of smoked provolone cheese.
- Sprinkle 1 tablespoon of grated Parmesan cheese over the provolone on each cutlet.
- Place the baking sheet under a preheated broiler for 2 minutes until the cheese is bubbly and lightly browned.
- Remove from the broiler and let rest for 3 minutes to allow juices to redistribute.
- Garnish with chopped fresh basil just before serving.
Keep in mind that the veal remains remarkably tender while the smoked provolone adds a sophisticated depth that complements the bright tomato sauce. The combination creates a satisfying contrast between the crisp-edged cutlet and the molten cheese blanket, making it excellent served over creamy polenta or alongside roasted vegetables for a complete meal.
Veal Parmesan Sandwich with Garlic Bread
This comforting veal Parmesan sandwich transforms classic Italian flavors into a handheld masterpiece perfect for weeknight dinners or casual gatherings. Tender breaded veal cutlets get smothered in rich marinara sauce and melted mozzarella, all nestled between crispy, garlic-infused bread that elevates every bite. Follow these precise steps to create a restaurant-quality sandwich that will have everyone asking for seconds.
Ingredients
For the Veal Cutlets
- 4 veal cutlets (4 ounces each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil
For Assembly
- 4 hoagie rolls
- 2 cups marinara sauce
- 8 slices mozzarella cheese
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the flour in a shallow dish and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Beat the eggs in a second shallow dish until uniform in color.
- Combine breadcrumbs and Parmesan cheese in a third shallow dish.
- Dredge each veal cutlet in the flour mixture, shaking off any excess.
- Dip the floured cutlets into the beaten eggs, allowing excess to drip off.
- Coat each cutlet thoroughly in the breadcrumb-Parmesan mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
- Fry the breaded cutlets for 3-4 minutes per side until golden brown and crispy.
- Transfer the fried cutlets to the prepared baking sheet using tongs.
- Spread 1/2 cup marinara sauce over each cutlet, covering the surface completely.
- Place 2 slices of mozzarella cheese on top of each sauced cutlet.
- Bake the cutlets for 8-10 minutes until the cheese is melted and bubbly.
- While the cutlets bake, slice the hoagie rolls lengthwise without cutting all the way through.
- Melt the butter in a small saucepan over low heat and stir in the minced garlic.
- Brush the garlic butter generously inside each hoagie roll.
- Toast the buttered rolls in the oven for 3-4 minutes until lightly crisp.
- Place one baked veal cutlet inside each toasted hoagie roll.
- Sprinkle chopped parsley over the assembled sandwiches for fresh flavor.
Fresh from the oven, this sandwich delivers incredible textural contrast between the crispy breaded veal, gooey melted cheese, and soft, garlicky bread. The savory Parmesan crust pairs beautifully with the bright tomato sauce, while the garlic bread adds aromatic depth that complements the rich veal. For a creative twist, serve these sandwiches with a side of giardiniera for added crunch and tang, or slice them into smaller portions for perfect party appetizers.
Veal Parmesan Lasagna Roll-Ups
Zesty yet comforting, these veal parmesan lasagna roll-ups transform classic Italian flavors into elegant individual portions. Perfect for both weeknight dinners and special occasions, this methodical approach ensures even beginners can achieve restaurant-quality results with confidence.
Ingredients
For the filling:
– 1 lb ground veal
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 12 lasagna noodles
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully add 12 lasagna noodles and cook for 8 minutes until pliable but firm.
3. Drain noodles immediately and lay them flat on parchment paper to prevent sticking.
4. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tablespoon olive oil.
5. Brown 1 lb ground veal in a skillet over medium-high heat for 6-8 minutes until no pink remains.
6. Transfer cooked veal to a mixing bowl and let cool for 5 minutes.
7. Combine cooled veal with 1 cup ricotta, 1/2 cup Parmesan, 1 egg, 2 tbsp parsley, 1/2 tsp salt, and 1/4 tsp pepper.
8. Spread 1 cup marinara sauce evenly across the bottom of your prepared baking dish.
9. Place 3 tablespoons of filling mixture along the length of each lasagna noodle.
10. Roll each noodle tightly from one end to create compact cylinders.
11. Arrange roll-ups seam-side down in the baking dish, packing them snugly together.
12. Pour remaining 1 cup marinara sauce over the roll-ups, covering them completely.
13. Sprinkle 1 cup shredded mozzarella evenly over the top.
14. Drizzle remaining 1 tablespoon olive oil over the cheese for golden browning.
15. Bake uncovered at 375°F for 25 minutes until cheese is bubbly and lightly browned.
16. Let rest for 10 minutes before serving to allow the filling to set properly.
Hearty and satisfying, these roll-ups offer delightful textural contrast between the tender pasta, creamy filling, and crisp cheese topping. The individual portions make serving elegant and practical, while the veal provides a sophisticated twist on traditional lasagna flavors that pairs wonderfully with a simple green salad or roasted vegetables.
Air Fryer Veal Parmesan Bites
Satisfyingly crispy yet tender, these Air Fryer Veal Parmesan Bites transform classic Italian flavors into an easy, bite-sized appetizer perfect for busy weeknights or game day gatherings. Simply follow these methodical steps to achieve golden-brown perfection with minimal oil and maximum flavor. You’ll be amazed at how the air fryer delivers that traditional fried texture without the mess.
Ingredients
For the veal bites:
– 1 lb veal cutlets, cut into 1-inch cubes
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-seasoned breadcrumbs
– 1/2 cup grated Parmesan cheese
– Cooking spray
For the sauce and topping:
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tbsp chopped fresh basil
Instructions
1. Pat the veal cubes completely dry with paper towels to ensure the coating adheres properly.
2. Place the flour in a shallow bowl and the beaten eggs in a second shallow bowl.
3. Combine the breadcrumbs and Parmesan cheese in a third shallow bowl, mixing thoroughly.
4. Dredge each veal cube first in the flour, shaking off any excess.
5. Dip the floured veal into the beaten eggs, allowing excess to drip off.
6. Press the veal firmly into the breadcrumb mixture, coating all sides evenly.
7. Arrange the breaded veal in a single layer in the air fryer basket, leaving space between pieces.
8. Lightly spray the tops of the veal bites with cooking spray.
9. Air fry at 400°F for 8 minutes, then flip each piece carefully with tongs.
10. Spray the flipped sides with additional cooking spray and continue air frying for 6-8 more minutes until golden brown and crispy.
11. Transfer the cooked veal bites to an oven-safe dish and top each with 1 teaspoon of marinara sauce.
12. Sprinkle the shredded mozzarella cheese evenly over all the sauced bites.
13. Return the dish to the air fryer and cook at 350°F for 2-3 minutes until the cheese is melted and bubbly.
14. Remove from the air fryer and immediately garnish with fresh chopped basil.
What makes these bites truly special is the contrast between the crunchy exterior and the surprisingly tender veal inside. The Parmesan-infused crust provides a savory depth that complements the bright marinara and gooey mozzarella beautifully. For an elegant presentation, serve them skewered on small appetizer picks alongside a side of extra warmed marinara for dipping.
Veal Parmesan with Creamy Polenta
Zesty and comforting, this veal parmesan with creamy polenta transforms simple ingredients into an elegant Italian-inspired meal. Following these methodical steps will ensure perfectly breaded veal cutlets and silky polenta every time, making this restaurant-quality dish achievable for home cooks of all skill levels.
Ingredients
For the veal:
– 4 veal cutlets (6 ounces each)
– 1 cup all-purpose flour
– 2 large eggs
– 2 cups Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 cup vegetable oil
For the sauce:
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1 can (28 ounces) crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
For the polenta:
– 4 cups water
– 1 cup coarse cornmeal
– 1/2 cup heavy cream
– 4 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
Instructions
1. Place veal cutlets between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese.
3. Dredge each veal cutlet in flour, shaking off excess.
4. Dip floured cutlets in beaten eggs, allowing excess to drip off.
5. Press cutlets into breadcrumb mixture, coating both sides completely.
6. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
7. Fry breaded cutlets for 3-4 minutes per side until golden brown and crispy.
8. Transfer fried cutlets to a paper towel-lined plate to drain excess oil.
9. Heat olive oil in a saucepan over medium heat.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour in crushed tomatoes, add oregano and salt, then bring to a simmer.
12. Reduce heat to low and cook sauce for 20 minutes, stirring occasionally.
13. Bring 4 cups water to a boil in a separate heavy-bottomed pot.
14. Slowly whisk in cornmeal in a steady stream to prevent lumps.
15. Reduce heat to low and cook polenta for 25 minutes, stirring every 5 minutes with a wooden spoon.
16. Stir heavy cream and butter into the cooked polenta until fully incorporated.
17. Remove polenta from heat and stir in 1/2 cup Parmesan cheese.
18. Spoon creamy polenta onto serving plates.
19. Top polenta with fried veal cutlets.
20. Ladle tomato sauce over the veal cutlets.
Just as satisfying as the first bite is the final presentation—the crisp veal gives way to tender meat, while the polenta provides a velvety base that soaks up the vibrant tomato sauce. For a beautiful finish, garnish with fresh basil leaves and extra Parmesan shavings, creating a dish that’s equally impressive for weeknight dinners or special occasions.
Veal Parmesan Pizza with Fresh Oregano
Crafting a memorable pizza starts with quality ingredients and careful technique. Let’s build this veal parmesan pizza layer by layer, ensuring each component shines through in the final masterpiece.
Ingredients
For the crust:
– 1 lb pizza dough
– 2 tbsp olive oil
– 1 tsp salt
For the sauce:
– 2 cups crushed tomatoes
– 3 cloves garlic, minced
– 1 tbsp fresh oregano, chopped
– 1 tsp salt
For the topping:
– 8 oz veal cutlets, thinly sliced
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup breadcrumbs
– 1 cup mozzarella cheese, shredded
– ½ cup parmesan cheese, grated
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Roll the pizza dough into a 12-inch circle on a floured surface.
3. Brush the dough with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt.
4. Combine 2 cups crushed tomatoes, 3 minced garlic cloves, 1 tablespoon fresh oregano, and 1 teaspoon salt in a bowl.
5. Spread the tomato sauce evenly over the prepared dough, leaving a ½-inch border.
6. Dredge 8 ounces of veal cutlets in 1 cup of all-purpose flour, shaking off excess.
7. Dip the floured veal into 2 beaten eggs, ensuring complete coverage.
8. Coat the veal in 1 cup of breadcrumbs, pressing gently to adhere.
9. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering.
10. Cook the breaded veal for 2 minutes per side until golden brown.
11. Arrange the cooked veal cutlets over the sauced pizza dough.
12. Sprinkle 1 cup of shredded mozzarella cheese evenly over the veal.
13. Top with ½ cup of grated parmesan cheese.
14. Transfer the pizza to the preheated pizza stone and bake for 12-15 minutes until the crust is golden and cheese is bubbly.
15. Let the pizza rest for 3 minutes before slicing.
Let the crisp crust provide the perfect foundation for tender veal and melted cheeses. The fresh oregano brightens each bite, cutting through the richness beautifully. Consider serving individual slices alongside a simple arugula salad dressed with lemon vinaigrette to complement the hearty flavors.
Veal Parmesan Pasta Bake
Gathering ingredients for a comforting, family-friendly meal doesn’t have to be complicated. Veal Parmesan Pasta Bake combines tender veal, rich tomato sauce, and melted cheeses in one satisfying dish that’s perfect for weeknight dinners or casual entertaining. Follow these straightforward steps to create a meal that will have everyone asking for seconds.
Ingredients
For the veal and pasta:
– 1 lb veal cutlets, pounded to ¼-inch thickness
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-style breadcrumbs
– ½ cup grated Parmesan cheese
– 12 oz penne pasta
– ¼ cup olive oil
For the sauce and assembly:
– 24 oz marinara sauce
– 8 oz shredded mozzarella cheese
– ¼ cup fresh basil leaves, chopped
Instructions
1. Preheat your oven to 375°F and bring a large pot of salted water to a boil.
2. Place the flour in a shallow dish and the beaten eggs in another shallow dish.
3. Combine breadcrumbs and Parmesan cheese in a third shallow dish.
4. Dredge each veal cutlet in flour, shaking off any excess.
5. Dip the floured cutlets in the beaten eggs, allowing excess to drip off.
6. Press the cutlets into the breadcrumb mixture, coating both sides evenly.
7. Heat olive oil in a large skillet over medium-high heat until shimmering.
8. Cook the breaded veal cutlets for 3-4 minutes per side until golden brown and cooked through.
9. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
10. Cook the penne pasta in the boiling water for 1 minute less than package directions indicate for al dente texture.
11. Drain the pasta and return it to the pot.
12. Stir the marinara sauce into the cooked pasta until evenly coated.
13. Spread half of the sauced pasta in a 9×13-inch baking dish.
14. Arrange the cooked veal cutlets in a single layer over the pasta.
15. Top with the remaining sauced pasta, spreading it evenly.
16. Sprinkle the shredded mozzarella cheese over the entire surface.
17. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden spots.
18. Remove from oven and let rest for 5 minutes before serving.
19. Garnish with fresh chopped basil just before serving.
Unbelievably creamy and satisfying, this bake features tender veal cutlets nestled between layers of perfectly cooked pasta and rich tomato sauce. The golden, bubbly cheese topping provides a delightful contrast to the savory layers beneath. For a restaurant-worthy presentation, serve individual portions in shallow bowls with a sprinkle of extra Parmesan and a side of garlic bread to soak up every bit of the delicious sauce.
Veal Parmesan with Roasted Garlic Sauce
Friendly home cooks, let’s master this comforting Italian-American classic that transforms simple ingredients into restaurant-quality perfection. Following these precise steps will give you tender veal cutlets with a crispy golden crust, all smothered in a rich roasted garlic sauce that’s surprisingly easy to make from scratch.
Ingredients
For the roasted garlic sauce:
– 1 head garlic
– 2 tbsp olive oil
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
For the veal preparation:
– 4 veal cutlets (6 oz each)
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup vegetable oil
For assembly:
– 8 oz fresh mozzarella, sliced
– 1/4 cup fresh basil leaves
Instructions
1. Preheat your oven to 400°F.
2. Cut the top off the garlic head to expose the cloves and drizzle with 1 tablespoon olive oil.
3. Wrap the garlic tightly in aluminum foil and roast for 40 minutes until cloves are soft and golden brown.
4. Squeeze the roasted garlic from its skin into a medium saucepan.
5. Add crushed tomatoes, remaining olive oil, oregano, and salt to the saucepan.
6. Simmer the sauce over medium-low heat for 25 minutes, stirring occasionally.
7. Place veal cutlets between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
8. Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
9. Dredge each veal cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumb mixture.
10. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
11. Fry the breaded cutlets for 3-4 minutes per side until golden brown and crispy.
12. Transfer the fried cutlets to a baking dish and spoon roasted garlic sauce over each one.
13. Top each cutlet with mozzarella slices and bake at 375°F for 15 minutes until cheese is bubbly and lightly browned.
14. Remove from oven and let rest for 5 minutes before serving.
15. Garnish with fresh basil leaves just before serving.
Expect tender veal that practically melts against the crispy breadcrumb coating, all balanced by the sweet, mellow garlic sauce that avoids any harsh raw garlic bite. This dish pairs beautifully with spaghetti or makes incredible sandwiches when served on crusty Italian bread the next day—if there are any leftovers, that is.
Veal Parmesan Risotto with Parmesan Crisps
Even the most novice cooks can master this elegant twist on classic comfort food. Elevating simple ingredients into a creamy, satisfying meal requires just patience and careful attention to each step. Every component builds upon the last for a restaurant-quality result you’ll proudly serve.
Ingredients
For the veal:
– 1 lb veal cutlets, pounded to ¼-inch thickness
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian breadcrumbs
– ½ cup grated Parmesan cheese
– 4 tbsp olive oil
For the risotto:
– 1½ cups Arborio rice
– 4 cups chicken broth, kept at a simmer
– 1 small onion, finely diced
– 2 cloves garlic, minced
– ½ cup dry white wine
– ½ cup grated Parmesan cheese
– 2 tbsp butter
For the Parmesan crisps:
– 1 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Season the veal cutlets on both sides with salt and pepper.
- Dredge each cutlet first in flour, shaking off excess, then dip in beaten eggs, and finally coat with the breadcrumb-Parmesan mixture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Cook the breaded veal cutlets for 3-4 minutes per side until golden brown and crispy.
- Transfer the cooked veal to the prepared baking sheet and set aside.
- In the same skillet, add remaining olive oil and sauté the diced onion for 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in Arborio rice and toast for 2 minutes until edges become slightly translucent.
- Pour in white wine and cook, stirring constantly, until completely absorbed.
- Add simmering chicken broth one ladle at a time, waiting until each addition is fully absorbed before adding the next.
- Continue this process for 18-20 minutes until rice is creamy but still al dente.
- Remove risotto from heat and stir in ½ cup Parmesan cheese and butter until fully incorporated.
- Place Parmesan crisps by dropping tablespoon-sized mounds of shredded cheese onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake the crisps at 375°F for 5-7 minutes until golden and lacy, then let cool completely to crisp up.
- Assemble by spooning risotto onto plates, topping with veal cutlets, and garnishing with Parmesan crisps.
Outstanding texture contrasts define this dish—the creamy risotto against crispy veal and delicate cheese crisps creates a symphony of sensations. Rich Parmesan flavor permeates every component, from the savory crust to the elegant garnish. Consider serving individual portions in shallow bowls to showcase the beautiful layers, or break the crisps over top at the table for dramatic effect.
Veal Parmesan Flatbread with Arugula
Getting dinner on the table just got easier with this creative twist on a classic. Gently pounded veal cutlets are breaded and fried until golden, then layered over crispy flatbread with marinara and melted mozzarella for a satisfying meal that comes together in under 30 minutes.
Ingredients
For the veal:
- 4 veal cutlets (4 oz each)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup seasoned breadcrumbs
- 1/4 cup olive oil
For assembly:
- 2 pre-baked flatbreads (10-inch)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 cups fresh arugula
Instructions
- Place veal cutlets between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or heavy pan.
- Set up three shallow dishes: place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
- Dredge each veal cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat until it shimmers (about 350°F).
- Fry breaded veal cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
- Transfer cooked veal to a paper towel-lined plate to drain excess oil.
- Place flatbreads on a baking sheet and spread 1/2 cup marinara sauce evenly over each one.
- Top each flatbread with two fried veal cutlets, arranging them to cover most of the surface.
- Sprinkle 1/2 cup shredded mozzarella cheese over the veal on each flatbread.
- Bake at 400°F for 8-10 minutes until cheese is melted and bubbly.
- Remove from oven and immediately top each flatbread with 1 cup fresh arugula.
Allowing the arugula to wilt slightly from the residual heat creates a wonderful textural contrast between the crisp flatbread, tender veal, and fresh greens. Arrange the flatbreads on a large cutting board for family-style serving, or slice into wedges for individual portions that showcase the beautiful layers.
Veal Parmesan Tacos with Avocado Crema
Zesty and unexpected, this fusion dish combines Italian-American comfort with Mexican street food flair. You’ll create crispy veal cutlets layered with melty cheese, then transform them into handheld tacos with a cool avocado topping. Follow these steps precisely for a restaurant-quality result at home.
Ingredients
For the veal cutlets:
– 1 lb veal cutlets, pounded to ¼-inch thickness
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-style breadcrumbs
– ½ cup vegetable oil
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
For the avocado crema:
– 2 ripe avocados, pitted and peeled
– ½ cup sour cream
– 2 tbsp lime juice
– ¼ tsp garlic powder
– ¼ tsp salt
For assembly:
– 8 small flour tortillas
– ¼ cup fresh cilantro leaves
Instructions
1. Place veal cutlets between two sheets of plastic wrap and pound them to exactly ¼-inch thickness using a meat mallet.
2. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
3. Dredge each veal cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, testing with a candy thermometer.
5. Fry breaded veal cutlets for 3-4 minutes per side until golden brown and crispy, working in batches to avoid crowding the pan.
6. Transfer fried cutlets to a wire rack set over a baking sheet to drain excess oil.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Arrange fried veal cutlets in a single layer on the prepared baking sheet.
9. Spoon 2 tablespoons of marinara sauce over each cutlet, spreading evenly.
10. Sprinkle mozzarella cheese evenly over the sauced cutlets, then top with Parmesan cheese.
11. Bake at 375°F for 8-10 minutes until cheese is melted and bubbly.
12. While cutlets bake, combine avocados, sour cream, lime juice, garlic powder, and salt in a blender.
13. Blend avocado mixture on high speed for 45-60 seconds until completely smooth and creamy.
14. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
15. Cut baked veal cutlets into 1-inch wide strips using a sharp knife.
16. Place 2-3 veal strips in the center of each warm tortilla.
17. Drizzle 1 tablespoon of avocado crema over the veal in each taco.
18. Garnish each taco with fresh cilantro leaves before serving.
Now you’re ready to enjoy these unique tacos. Notice how the crispy veal provides satisfying crunch against the creamy avocado sauce. Naturally, these tacos shine when served immediately while the cheese is still stretchy and the tortillas warm – consider pairing them with a simple side salad for a complete meal that balances rich and fresh flavors perfectly.
Veal Parmesan Casserole with Three Cheeses
Baking a comforting casserole doesn’t have to be complicated, especially when it comes to this veal Parmesan version layered with three cheeses. By following these straightforward steps, you’ll create a rich, cheesy dish that’s perfect for family dinners or entertaining guests, ensuring every layer comes together beautifully.
Ingredients
For the veal and assembly:
- 1 lb ground veal
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp olive oil
- 8 oz shredded mozzarella cheese
- 4 oz ricotta cheese
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F.
- In a medium bowl, combine the ground veal, egg, breadcrumbs, Parmesan cheese, oregano, garlic powder, black pepper, and salt until fully mixed.
- Shape the veal mixture into 1-inch meatballs, placing them on a plate as you go.
- Heat the olive oil in a large skillet over medium heat for 1 minute.
- Add the meatballs to the skillet and cook for 8–10 minutes, turning occasionally, until browned on all sides and no longer pink inside.
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Arrange the cooked meatballs in a single layer over the sauce.
- Dot the ricotta cheese in small spoonfuls between the meatballs.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Pour the remaining 1 cup of marinara sauce over the mozzarella layer.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and lightly browned at the edges.
- Let the casserole rest for 5 minutes before serving to allow the layers to set.
You’ll love the tender veal meatballs nestled in a saucy, cheesy base that’s both creamy from the ricotta and stretchy from the melted mozzarella. Try serving it over a bed of zucchini noodles for a low-carb twist, or pair it with garlic bread to soak up every bit of the rich sauce.
Summary
Culinary inspiration awaits in these 20 veal Parmesan recipes! Whether you’re cooking for a cozy weeknight or a special celebration, there’s a perfect dish here for you. We’d love to hear which recipes become your favorites—drop us a comment below and share your cooking adventures on Pinterest. Happy cooking!
