18 Delicious Veal Parmesan Recipes for Every Occasion

Craving something cozy yet elegant for dinner? Veal Parmesan is your go-to dish, blending crispy, cheesy goodness with tender veal in every bite. Whether you’re whipping up a quick weeknight meal or planning a special occasion feast, our roundup of 18 Delicious Veal Parmesan Recipes has something for every taste and moment. Dive in and discover your next favorite recipe that’ll have everyone asking for seconds!

Classic Veal Parmesan with Mozzarella

Very few dishes bring me back to my childhood like a perfectly cooked Veal Parmesan. The crispy breadcrumb coating, the tangy tomato sauce, and the gooey mozzarella cheese melting over the top—it’s a symphony of flavors that never fails to impress. Today, I’m sharing my tried-and-true recipe that’s sure to become a staple in your kitchen.

Ingredients

• 4 veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup clarified butter
• 2 cups marinara sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Season the veal cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off the excess.
4. Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
5. Coat the cutlets in the breadcrumb and Parmesan mixture, pressing gently to adhere.
6. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
7. Fry the breaded cutlets for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the fried cutlets to the prepared baking dish.
9. Top each cutlet with marinara sauce and a slice of mozzarella cheese.
10. Bake for 10-12 minutes, or until the cheese is bubbly and slightly browned.
11. Garnish with torn basil leaves before serving.

Just out of the oven, this Veal Parmesan is a masterpiece of textures—crispy on the outside, tender on the inside, and oozing with cheesy goodness. Serve it over a bed of spaghetti or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Crispy Panko Veal Parmesan

Back when I first stumbled upon the magic of Panko breadcrumbs, my culinary world turned upside down. There’s something about their unparalleled crunch that elevates any dish, and this Crispy Panko Veal Parmesan is no exception. It’s a dish that reminds me of cozy Sunday dinners, where the kitchen smells like a mix of garlic, herbs, and that irresistible golden crust.

Ingredients

• 1 1/2 lbs veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups Panko breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter
• 2 cups marinara sauce, warmed
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the Panko breadcrumbs, Parmigiano-Reggiano, garlic powder, oregano, sea salt, and black pepper.
3. Dredge each veal cutlet in the flour, shaking off any excess.
4. Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
5. Coat the cutlets evenly with the Panko mixture, pressing gently to adhere.
6. In a large skillet over medium heat, melt the clarified butter. Once hot, add the breaded cutlets in batches, cooking for 2-3 minutes per side until golden brown.
7. Transfer the browned cutlets to the prepared baking sheet. Spoon marinara sauce over each cutlet, then sprinkle with mozzarella cheese.
8. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and lightly golden.
9. Garnish with fresh basil leaves before serving.

Creating the perfect Crispy Panko Veal Parmesan is all about the contrast between the tender veal and that signature Panko crunch. The melted mozzarella and vibrant marinara add layers of flavor that make each bite unforgettable. Try serving it over a bed of al dente spaghetti for a classic take, or slice it into strips for a playful twist on veal Parmesan sliders.

Veal Parmesan with Homemade Marinara

Just last week, I found myself craving something hearty yet elegant, and that’s when I decided to whip up this Veal Parmesan with Homemade Marinara. It’s a dish that reminds me of Sunday dinners at my grandma’s, where the aroma of simmering tomatoes and frying veal filled the air.

Ingredients

• 1 lb veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup clarified butter
• 2 cups homemade marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Season the veal cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off the excess.
4. Dip the floured cutlets into the beaten eggs, ensuring full coverage.
5. Coat the cutlets in a mixture of breadcrumbs and Parmesan cheese, pressing gently to adhere.
6. Heat clarified butter in a large skillet over medium-high heat until shimmering.
7. Fry the breaded cutlets for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the fried cutlets to the prepared baking dish.
9. Top each cutlet with 1/4 cup of marinara sauce and a sprinkle of mozzarella cheese.
10. Bake for 10-12 minutes, or until the cheese is bubbly and lightly browned.
11. Garnish with fresh basil before serving.

Serve this Veal Parmesan with a side of spaghetti or a crisp green salad for a complete meal. The veal is tender and juicy, with a crispy coating that contrasts beautifully with the rich, tangy marinara and melted cheese. For an extra touch of elegance, drizzle with a balsamic reduction just before serving.

Grilled Veal Parmesan Sandwich

Believe it or not, the first time I tried a Grilled Veal Parmesan Sandwich, it was a happy accident. I had some leftover veal cutlets from dinner and decided to get creative the next day. The result? A crispy, cheesy, and utterly satisfying sandwich that’s become a staple in my kitchen.

Ingredients

• 2 veal cutlets, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup marinara sauce, warmed
• 4 slices mozzarella cheese
• 2 ciabatta rolls, halved
• 2 tbsp clarified butter
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Season the veal cutlets with salt and freshly ground black pepper on both sides.
2. Dredge each cutlet in flour, shaking off any excess.
3. Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
4. Coat the cutlets evenly with a mixture of panko breadcrumbs and grated Parmigiano-Reggiano cheese.
5. Heat clarified butter and olive oil in a large skillet over medium heat (350°F) until shimmering.
6. Fry the breaded veal cutlets for 3-4 minutes per side, or until golden brown and crispy.
7. Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
8. Spread warmed marinara sauce on the bottom half of each ciabatta roll.
9. Place a fried veal cutlet on top of the sauce on each roll.
10. Top each cutlet with 2 slices of mozzarella cheese.
11. Place the open-faced sandwiches under a broiler set to high for 1-2 minutes, or until the cheese is bubbly and slightly browned.
12. Close the sandwiches with the top halves of the rolls and serve immediately.

Just imagine the crunch of the golden breadcrumbs giving way to the tender veal, all melded together with gooey mozzarella and tangy marinara. For an extra kick, serve with a side of spicy aioli or a crisp, chilled white wine.

Veal Parmesan Stuffed Shells

Finally, a dish that combines the comfort of stuffed shells with the rich, tender flavors of veal Parmesan. I remember the first time I tried this at a small Italian trattoria in New York; it was love at first bite. Now, I make it at home, tweaking the recipe to perfection, and I’m excited to share it with you.

Ingredients

• 12 jumbo pasta shells
• 1 lb ground veal
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. In a skillet over medium heat, heat the olive oil and sauté the garlic until fragrant, about 30 seconds. Add the ground veal, breaking it apart with a spoon, and cook until browned, about 5 minutes. Season with salt and pepper.
4. In a bowl, combine the cooked veal, ricotta, Parmesan, beaten egg, and basil. Mix until well incorporated.
5. Stuff each pasta shell with the veal mixture and place them in the prepared baking dish. Tip: Use a small spoon or piping bag for even stuffing.
6. Pour the marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Let the dish rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Delightfully creamy and rich, these veal Parmesan stuffed shells are a showstopper. Serve them with a crisp green salad and a glass of Chianti for a meal that feels like a hug from Nonna.

Spicy Veal Parmesan with Calabrian Chilies

Very few dishes manage to strike the perfect balance between heat and comfort like this Spicy Veal Parmesan with Calabrian Chilies. I remember the first time I tried it at a small trattoria in New York; the bold flavors left such an impression that I’ve been perfecting my own version ever since. It’s a dish that’s as fun to make as it is to eat, especially when you’re in the mood for something with a little kick.

Ingredients

• 1 lb veal cutlets, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup Calabrian chili paste
• 1 cup marinara sauce
• 1/2 cup fresh mozzarella, sliced
• 2 tbsp clarified butter
• 2 tbsp extra-virgin olive oil
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the veal cutlets with salt on both sides.
3. Dredge each cutlet in flour, shaking off any excess.
4. Dip the floured cutlets into the beaten eggs, ensuring full coverage.
5. Coat the cutlets in a mixture of panko breadcrumbs and Parmigiano-Reggiano, pressing gently to adhere.
6. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
7. Fry the breaded cutlets for 2-3 minutes per side, or until golden brown and crispy.
8. Transfer the cutlets to the prepared baking sheet and spread a thin layer of Calabrian chili paste over each.
9. Top with marinara sauce and fresh mozzarella slices.
10. Bake for 10-12 minutes, or until the cheese is bubbly and slightly browned.
11. Let rest for 5 minutes before serving to allow the flavors to meld.

Delightfully crispy on the outside and tender within, this dish packs a punch with the Calabrian chilies’ smoky heat. Serve it over a bed of creamy polenta or alongside a crisp arugula salad to cut through the richness.

Veal Parmesan Meatballs

There’s something undeniably comforting about a plate of veal parmesan meatballs, especially when they’re nestled in a bed of al dente spaghetti. I remember the first time I tried making these at home; the aroma alone was enough to convince me that this recipe was a keeper. Now, it’s a staple in my kitchen, perfect for those evenings when only a hearty, Italian-inspired meal will do.

Ingredients

• 1 lb ground veal, preferably pasture-raised
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1/4 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large mixing bowl, combine the ground veal, Parmigiano-Reggiano, panko breadcrumbs, beaten egg, minced garlic, sea salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
3. Form the mixture into 12 evenly sized meatballs, rolling them gently between your palms to ensure they hold their shape during cooking.
4. Heat the extra virgin olive oil in a large skillet over medium heat. Add the meatballs, browning them on all sides for about 2 minutes per side to develop a rich flavor.
5. Transfer the browned meatballs to the prepared baking dish. Pour the marinara sauce evenly over the top, ensuring each meatball is lightly coated.
6. Sprinkle the shredded mozzarella cheese over the meatballs and sauce.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden and the meatballs are cooked through.
8. Garnish with fresh basil leaves before serving for a pop of color and freshness.

The veal parmesan meatballs emerge from the oven tender and juicy, with a perfectly crisp exterior from the initial browning. The marinara sauce and melted mozzarella create a harmonious blend of flavors that’s both rich and comforting. Serve them over a mound of spaghetti or alongside a crisp green salad for a meal that’s sure to impress.

Baked Veal Parmesan with Fresh Basil

Diving into the heart of Italian-American cuisine, I stumbled upon a dish that marries simplicity with elegance—Baked Veal Parmesan with Fresh Basil. It’s a recipe that reminds me of Sunday dinners at my grandmother’s, where the aroma of baked cheese and herbs would fill the air, promising a meal that’s both comforting and sophisticated.

Ingredients

• 1.5 lbs veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 pasture-raised eggs, lightly beaten
• 1.5 cups Italian-style breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup clarified butter
• 2 cups marinara sauce, homemade or high-quality store-bought
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Season the veal cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with a mixture of breadcrumbs and Parmigiano-Reggiano cheese.
4. Heat clarified butter in a large skillet over medium-high heat. Fry the breaded cutlets for 2-3 minutes per side, until golden brown. Transfer to the prepared baking dish.
5. Top each cutlet with marinara sauce, followed by a slice of mozzarella cheese.
6. Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and slightly golden.
7. Remove from the oven and let rest for 5 minutes. Garnish with fresh basil before serving.

Crispy on the outside and tender within, this Baked Veal Parmesan is a symphony of textures and flavors. The fresh basil adds a bright contrast to the rich cheese and savory sauce, making it perfect for a special occasion or a luxurious weeknight dinner. Serve it alongside a crisp green salad or over a bed of al dente spaghetti for a complete meal.

Veal Parmesan Pizza

Sometimes, the best culinary creations come from combining two beloved classics into one unforgettable dish. That’s exactly what happened in my kitchen last week when I decided to top a crispy, golden pizza crust with tender veal cutlets, smothered in marinara and melted mozzarella. It’s a twist on veal Parmesan that’s sure to impress.

Ingredients

• 1 lb veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1 pre-made pizza dough (16 oz)
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Season the veal cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat with a mixture of panko, Parmesan, garlic powder, and oregano.
4. Heat olive oil in a large skillet over medium-high heat. Fry the breaded veal cutlets for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.
5. On a floured surface, roll out the pizza dough to a 12-inch circle. Carefully transfer to the preheated pizza stone or baking sheet.
6. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border for the crust.
7. Slice the fried veal cutlets into strips and arrange over the sauce. Top with shredded mozzarella.
8. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
9. Garnish with fresh basil leaves before serving.

Here’s the magic of this dish: the veal stays incredibly tender under the blanket of cheese, while the pizza crust provides the perfect crunch. Try serving it with a side of garlic knots for a truly indulgent meal.

Low-Carb Veal Parmesan Zoodles

Just when I thought my love for Italian cuisine couldn’t get any deeper, I stumbled upon a way to enjoy the rich flavors of Veal Parmesan without the carb overload. This Low-Carb Veal Parmesan Zoodles recipe is a game-changer for anyone looking to indulge guilt-free. I remember the first time I made it; the aroma filled my kitchen, and I knew I had found a new favorite.

Ingredients

• 1 lb veal cutlets, pounded to 1/4-inch thickness
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 cup marinara sauce, sugar-free
• 2 medium zucchinis, spiralized into zoodles
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine almond flour, grated Parmesan, garlic powder, oregano, sea salt, and black pepper.
3. Dip each veal cutlet into the beaten eggs, then dredge in the almond flour mixture, pressing gently to adhere.
4. Heat clarified butter in a large skillet over medium-high heat. Cook the veal cutlets for 3-4 minutes per side, until golden brown and crispy.
5. Transfer the veal cutlets to the prepared baking sheet. Spoon marinara sauce over each cutlet, then sprinkle with mozzarella cheese.
6. Bake for 10 minutes, or until the cheese is bubbly and lightly golden.
7. While the veal bakes, sauté the zoodles in the same skillet over medium heat for 2-3 minutes, just until tender.
8. Serve the veal Parmesan over the zoodles, garnished with fresh basil leaves.

Out of the oven, this dish boasts a perfect balance of crispy, cheesy, and tender textures, with the zoodles adding a fresh, light contrast. For an extra touch of elegance, try serving it with a side of roasted cherry tomatoes or a crisp green salad.

Veal Parmesan Sliders

After a long day of testing out new recipes in my kitchen, I stumbled upon a combination that’s bound to be a hit at any gathering—Veal Parmesan Sliders. These mini delights pack all the flavor of the classic dish into a bite-sized form, perfect for sharing (or not, I won’t judge).

Ingredients

• 1 lb ground veal, preferably pasture-raised
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup marinara sauce, homemade or high-quality store-bought
• 4 oz fresh mozzarella cheese, sliced into 12 pieces
• 12 slider buns, lightly toasted
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground veal, panko breadcrumbs, Parmigiano-Reggiano, milk, beaten egg, minced garlic, oregano, sea salt, and black pepper. Mix until just combined—overmixing can lead to tough sliders.
3. Form the mixture into 12 equal-sized patties, about 2 inches in diameter.
4. Heat the olive oil and clarified butter in a large skillet over medium-high heat until shimmering. Add the patties in batches, cooking for 2-3 minutes per side until golden brown. Tip: Ensure your skillet is hot before adding the patties to achieve a perfect sear.
5. Transfer the browned patties to the prepared baking sheet. Top each with a spoonful of marinara sauce and a slice of mozzarella.
6. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly. Tip: For an extra golden top, broil for the last minute.
7. Place each patty on a toasted slider bun and serve immediately. Tip: For an added crunch, sprinkle the tops with a bit more Parmigiano-Reggiano before serving.

The sliders are irresistibly juicy with a crispy exterior, and the melted mozzarella adds a creamy contrast. Serve them with a side of extra marinara for dipping, or stack them high on a platter for a visually stunning appetizer.

Veal Parmesan with Garlic Butter Sauce

Craving something indulgent yet comforting for dinner tonight? Let me share my take on Veal Parmesan with Garlic Butter Sauce, a dish that never fails to impress with its crispy exterior and tender, juicy interior. It’s a recipe that holds a special place in my heart, reminding me of family dinners where every bite was a celebration.

Ingredients

• 4 veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. Season the veal cutlets evenly with sea salt and freshly ground black pepper on both sides.
3. Dredge each cutlet in all-purpose flour, shaking off any excess.
4. Dip the floured cutlets into the lightly beaten eggs, ensuring full coverage.
5. Coat the cutlets with a mixture of Italian-style breadcrumbs and grated Parmesan cheese, pressing gently to adhere.
6. In a large skillet over medium heat, melt clarified butter until it shimmers but does not smoke.
7. Fry the breaded cutlets for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the fried cutlets to the prepared baking sheet and bake in the preheated oven for 10 minutes to ensure they’re cooked through.
9. In the same skillet, sauté minced garlic in the remaining butter until fragrant, about 1 minute.
10. Whisk in heavy cream and simmer for 2-3 minutes, until the sauce slightly thickens.
11. Stir in fresh parsley and remove from heat.
12. Plate the veal cutlets and drizzle generously with the garlic butter sauce.

How the veal cutlets emerge from the oven with a perfect crunch, yet remain fork-tender inside, is nothing short of magic. The garlic butter sauce adds a luxurious finish, its richness beautifully balancing the dish’s savory notes. Serve it over a bed of al dente spaghetti for a meal that’s as visually stunning as it is delicious.

Veal Parmesan Pasta Bake

Oh, the comfort of a hearty pasta bake is unmatched, especially when it’s as indulgent as this Veal Parmesan Pasta Bake. I remember the first time I tried making it; the aroma filled my kitchen, promising a meal that’s both comforting and sophisticated. It’s become a go-to for dinner parties, and today, I’m sharing my perfected version with you.

Ingredients

• 1 lb veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 lb penne pasta
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp clarified butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 11 minutes. Drain and set aside.
3. Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
4. Heat clarified butter and olive oil in a large skillet over medium-high heat. Fry the breaded veal cutlets until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.
5. Slice the fried veal cutlets into strips. In the prepared baking dish, layer half the cooked pasta, half the marinara sauce, all the veal strips, the remaining pasta, and the remaining sauce. Sprinkle mozzarella cheese on top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
7. Let the bake rest for 5 minutes before serving to allow the layers to set.

With its crispy veal, tender pasta, and gooey cheese, this bake is a symphony of textures and flavors. Serve it with a side of garlic bread for an extra touch of indulgence, or a crisp green salad to balance the richness.

Air Fryer Veal Parmesan

Goodness, have I got a treat for you today! Just last week, I found myself staring at a beautiful cut of veal in the butcher’s case, and inspiration struck—why not give it the air fryer treatment? The result? A crispy, golden veal parmesan that’s lighter than the traditional version but just as indulgent. Let me walk you through how to make this weeknight wonder.

Ingredients

• 1 lb veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 cup marinara sauce, warmed
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your air fryer to 375°F for 5 minutes.
2. Season the veal cutlets with salt, pepper, garlic powder, and oregano on both sides.
3. Set up a dredging station with three shallow dishes: flour in the first, beaten eggs in the second, and a mix of breadcrumbs and Parmigiano-Reggiano in the third.
4. Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Lightly brush both sides of each cutlet with olive oil to ensure a crispy finish.
6. Place the cutlets in the air fryer basket in a single layer, ensuring they don’t overlap. Cook for 8 minutes, then flip and cook for another 6 minutes, or until golden and crispy.
7. Top each cutlet with a spoonful of warm marinara sauce and a sprinkle of mozzarella cheese. Air fry for an additional 2 minutes, just until the cheese is melted and bubbly.
8. Tip: For extra crispiness, spritz the breaded cutlets with a bit of cooking spray before air frying.
9. Tip: Don’t overcrowd the air fryer basket; cook in batches if necessary to maintain airflow and even cooking.
10. Tip: Let the cutlets rest for a minute after cooking to allow the cheese to set slightly, making them easier to handle.

Heavenly is the only word to describe the first bite—crispy on the outside, tender and juicy inside, with that perfect cheesy, saucy finish. Serve it over a bed of spaghetti or alongside a crisp arugula salad for a meal that feels gourmet but comes together with minimal fuss.

Veal Parmesan with Ricotta and Spinach

Just last week, I found myself craving something comforting yet sophisticated, and that’s when I decided to whip up this Veal Parmesan with Ricotta and Spinach. It’s a dish that reminds me of family dinners where the table was always full of laughter and second helpings.

Ingredients

• 1.5 lbs veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1.5 cups Italian-style breadcrumbs
• 1/2 cup clarified butter
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Season the veal cutlets with sea salt and freshly ground black pepper on both sides.
3. Dredge each cutlet in all-purpose flour, shaking off any excess.
4. Dip the floured cutlets into the lightly beaten eggs, then coat evenly with Italian-style breadcrumbs.
5. In a large skillet over medium heat, melt clarified butter and cook the breaded cutlets for 3-4 minutes per side, or until golden brown. Tip: Avoid overcrowding the skillet to ensure even browning.
6. Transfer the browned cutlets to the prepared baking dish and top each with marinara sauce, a dollop of ricotta cheese, and a sprinkle of grated Parmesan.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. While the veal is baking, sauté the finely chopped spinach in the same skillet until just wilted, about 2 minutes. Tip: Season the spinach with a pinch of salt to enhance its flavor.
9. Remove the veal from the oven and let it rest for 5 minutes before serving.
10. Garnish with fresh basil before serving.

Hearty and rich, this Veal Parmesan is a delightful contrast of crispy, creamy, and tangy flavors. Serve it over a bed of the sautéed spinach for a pop of color and a boost of nutrients, making each bite as visually appealing as it is delicious.

Veal Parmesan Eggplant Hybrid

Mmm, there’s something about combining the tenderness of veal with the rich, earthy flavors of eggplant that just feels right. I stumbled upon this hybrid creation during a late-night fridge raid, and it’s been a staple in my kitchen ever since. Perfect for those who love a twist on classic Italian, this dish brings comfort and sophistication to the table.

Ingredients

• 1 lb veal cutlets, pounded to 1/4-inch thickness
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp clarified butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the veal cutlets and eggplant slices with salt, pepper, and garlic powder on both sides.
3. Dredge each veal cutlet and eggplant slice in flour, shaking off the excess.
4. Dip the floured pieces into the beaten eggs, then coat evenly with a mixture of panko breadcrumbs and Parmesan cheese.
5. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
6. Fry the breaded veal and eggplant in batches until golden brown, about 2-3 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
7. Transfer the fried pieces to the prepared baking sheet, layering the eggplant slices under the veal cutlets.
8. Top each veal cutlet with marinara sauce and a generous sprinkle of mozzarella cheese.
9. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Let rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting period ensures the cheese sets perfectly for slicing.

Here’s how it turns out: the veal stays juicy beneath its crispy coating, while the eggplant adds a creamy contrast. Serve it over a bed of al dente spaghetti or alongside a crisp arugula salad for a meal that’s as visually appealing as it is delicious.

Veal Parmesan with a Crispy Herb Crust

Diving into the world of Italian cuisine has always been a journey of comfort and discovery for me, and nothing says comfort like a perfectly crispy Veal Parmesan. I remember the first time I tried making it at home; the aroma of herbs and melted cheese filled my kitchen, turning an ordinary Sunday into something special.

Ingredients

• 1 1/2 cups panko breadcrumbs
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1 tsp finely chopped fresh rosemary
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 4 veal cutlets, pounded to 1/4-inch thickness
• 1/2 cup clarified butter
• 1 cup marinara sauce, warmed
• 1 cup shredded mozzarella cheese
• Salt to season

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, Parmigiano-Reggiano, parsley, thyme, and rosemary. Mix well to distribute the herbs evenly.
3. Place the lightly beaten eggs in another shallow dish and the flour in a third. Season the veal cutlets lightly with salt on both sides.
4. Dredge each veal cutlet in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering. Fry the breaded veal cutlets for 2-3 minutes per side, or until golden brown and crispy.
6. Transfer the fried cutlets to the prepared baking sheet. Spoon warmed marinara sauce over each cutlet, then sprinkle with shredded mozzarella.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
8. Let the veal rest for 5 minutes before serving to allow the juices to redistribute.

You’ll love the contrast between the crispy herb crust and the tender veal underneath, with the melted mozzarella adding a creamy texture. Serve it over a bed of al dente spaghetti or with a side of roasted vegetables for a complete meal that’s sure to impress.

Slow Cooker Veal Parmesan

Perfect for those busy days when you crave something comforting yet don’t want to spend hours in the kitchen, this Slow Cooker Veal Parmesan is a game-changer. I remember the first time I tried making it; the aroma filled my home, promising a meal that’s both hearty and elegant.

Ingredients

• 1.5 lbs veal cutlets, pounded to 1/4-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1.5 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Season the veal cutlets with kosher salt and freshly ground black pepper on both sides.
2. Dredge each cutlet in all-purpose flour, shaking off any excess.
3. Dip the floured cutlets into the lightly beaten pasture-raised eggs, ensuring full coverage.
4. Coat the cutlets in a mixture of Italian-style breadcrumbs and grated Parmesan cheese, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Brown the veal cutlets for 2 minutes per side, until golden. Transfer to a plate lined with paper towels.
6. Spread 1 cup of marinara sauce at the bottom of the slow cooker. Arrange the browned veal cutlets over the sauce in a single layer.
7. Top the veal with the remaining marinara sauce and shredded mozzarella cheese.
8. Cover and cook on low for 4 hours, until the veal is tender and the cheese is bubbly.
9. Garnish with thinly sliced fresh basil leaves and extra grated Parmesan cheese before serving.

Kindly note, the veal becomes incredibly tender, melting in your mouth with each bite, while the crispy breadcrumb coating adds a delightful contrast. Serve it over a bed of al dente spaghetti or alongside a crisp green salad for a complete meal that’s sure to impress.

Conclusion

We hope this roundup of 18 Delicious Veal Parmesan Recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe offers a unique twist on this classic dish, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!