There's nothing like a tender piece of veal for the perfect Veal Sandwich every time.
And if you don't like extra carbs, ditch the bun and make this veal parmigiana with a side of sauteed rapini or brussel sprouts.
Make this quick and easy tomato sauce for this recipe or buy pre made tomato sauce to reduce preparation time.
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Veal parm can be made any time of the year really. You don't need to wait for a special occasion. The ingredients are available readily from your local grocer. Next time you are shopping for groceries, go ahead and put those veal cutlets in your shopping cart.
Scroll down and print the recipe for when you need it. Promise this recipe is easy to follow and you'll look like a pro making veal parmigiana whether you are serving it with vegetables or making a veal sandwich.
Of course, if you are making veal sandwiches, you'll want to make sure that you have picked up fresh Italian kaiser buns or sub buns.
This recipe was inspired by this recipe for eggplant parmigiana which is a great substitute for lasagna if your watching your carb intake or just want to eat more veggies or plant based meals.
Start this meal with a hearty bowl of Slow Cooked Oxtail soup and eat with a side of Tomato and Bocconcini Salad. Finish your meal with this 5 Ingredient No Bake Cheesecake.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
What's the Difference between Veal Parmesan and Veal Parmigiana?
Interestingly enough, you won't find Parmesan Cheese on veal parmesan or veal parmigiana. Although Italians do add parmesan cheese to the bread crumb mixture to dredge the veal.
Veal parmesan and veal parmigiana are the same. Veal parmesan is topped with tomato sauce and mozzarella. You can add parmesan cheese as well, but it's not needed.
Which is better, veal or chicken?
It should come as no surprise that you can substitute chicken for the veal in this recipe for veal parmesan.
Which is better depends entirely on your preference for either type of meat.
Ingredients
For this Veal Parmigiana recipe you will need the following ingredients:
- Sliced veal
- eggs
- seasoned breadcrumbs (or breadcrumbs, grated parmesan and parsley)
- Vegetable oil
- Salt
- Tomato Sauce
- Shredded Mozzarella
- Bun (Optional)
See recipe card for quantities.
Instructions
Preheat oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or aluminum foil. Drizzle tomato sauce on the parchment paper. Add enough water to come up the edges about 1 cm.
Season your veal with salt and pepper.
Warm up your tomato sauce and set aside while you prepare the veal.
Place bread crumbs in a plate or container large enough that you can dredge the veal on both sides
In a medium size plate, whisk your eggs together and dip the veal in the egg wash on one side, then the other. Then dredge the veal in breadcrumbs and pat the veal down firmly so that it is well coated. Transfer to a dish while you prepare the remaining veal.
In a large frypan, heat up some vegetable oil with some garlic. Once the garlic begins to brown discard or place on the baking sheet.
Fry veal on both sides just enough to create brown coating on the bread crumbs. You are not cooking the veal, you just want to crisp up the breadcrumbs.
Transfer to baking sheet and place on top of the tomato sauce. Make sure that the veal do not overlap one another. Repeat until you have cooked and transferred all the veal to the baking sheet.
Cover the veal generously with the remaining tomato sauce. (if the tomato sauce is thick you might want to add about ½ cup of water to it to dilute it.) Cover veal with foil and cook for 30 minutes.
Remove from oven and sprinkle mozzarella on veal pieces, return to oven and cook uncovered for 10 minutes.
Remove from oven and serve with vegetables or on a bun with your favorite condiments.
Hint: wait to cover your veal with mozzarella until the last 10 minutes of cooking. Otherwise the mozzarella will melt and slide off the veal.
During the last 10 minutes cover your veal with mozzarella and return to the oven uncovered.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Chili Sauce - add red pepper flakes or a chili sauce to spice things up
- Chicken Cutlets - replace the veal cutlets with chicken cutlets if you prefer chicken
- Eggplant - make it plant based by using eggplant slices instead of animal meat
- Dairy free - omit the mozzarella and make it dairy free
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Equipment
For this recipe you will need baking sheets, a large fry pan, some foil or parchment paper.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
This veal parmigiana stores really well in airtight containers. Store in the fridge for 3 to 4 days. When you are ready to eat them, heat them up in the microwave or toaster oven. Keep in mind not to toast in the oven for too long as the mozzarella will burn.
You can freeze leftovers as well in an airtight container for up to a month. Thaw out in the refrigerator overnight. Then warm up.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
Top tip
Water is needed in this recipe in order to create moisture during the cooking process. The water helps to cool the meat and help break down the connective tissue making the meat tender. If your sauce is thick, dilute it with about 1 cup of water or more depending on your preference.
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Recipe Details
Veal Parmigiana for the Perfect Veal Sandwich
Ingredients
- 600 grams veal cutlets (sliced veal)
- 3 eggs
- 1 cup seasoned Breadcrumbs
- ½ cup vegetable oil
- 1 tsp salt
- 450 ml cooked tomato sauce
- 1 cup water or more
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or aluminum foil. Drizzle about ½ cup of the tomato sauce on the parchment paper. Add enough water to come up the edges about 1 cm.
- Season your veal with salt and pepper.
- Warm up your tomato sauce and set aside while you prepare the veal.
- Place bread crumbs in a plate or container large enough that you can dredge the veal on both sides
- In a medium size plate, whisk your eggs together and dip the veal in the egg wash on one side, then the other. Then dredge the veal in breadcrumbs and pat the veal down firmly so that it is well coated. Do this on both sides. Transfer to a dish while you prepare the remaining veal.
- In a large frypan, heat up some vegetable oil with some garlic. Once the garlic begins to brown discard or place on the baking sheet.
- Fry veal on both sides just enough to create brown coating on the bread crumbs. You are not cooking the veal, you just want to crisp up the breadcrumbs.
- Transfer to baking sheet and place on top of the tomato sauce. Make sure that the veal pieces do not overlap one another. Repeat until you have cooked and transferred all the veal pieces to the baking sheet.
- Cover the veal generously with the remaining tomato sauce. (if the tomato sauce is thick you might want to add about ½ cup of water to it to dilute it before you pour it on the veal.) Cover veal with foil and cook for 30 minutes.
- Remove from oven and sprinkle mozzarella on veal pieces, return to oven and cook uncovered for 10 minutes.
- Remove from oven and serve with vegetables or on a bun with your favorite condiments.
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