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    Ask Chef Dennis » Recipes » Main Meals » Veal » Restaurant Style Veal Parm Recipe

    Restaurant Style Veal Parm Recipe

    Published: Sep 5, 2021 · Modified: Sep 29, 2021 by Chef Dennis Littley · 28 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 54 votes
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    Pinterest image for veal parm

    During the seventies and eighties, veal parm was my favorite Italian-American dish. But don’t expect to find this dish if you travel to Italy. Invented by Italian immigrants, it could be found in just about every Italian restaurant in the country.

    A testament to the United States, the land of plenty. Where meats were no longer considered a luxury. And veal was the king of meats.

    overhead view of veal parm and linguine white plate

    There’s something magical about veal parmesan, it’s the perfect combination of flavors. Every forkful a culinary delight……sigh

    close up side view of veal parm and linguine on a white plate

    And if that wasn’t enough, veal parm is always accompanied by spaghetti or linguini with marinara sauce. It doesn’t get any better than that.

    What Ingredients do I need to make Veal Parm?

    ingredients to make veal parm

    Let’s start by gathering the ingredients we need to make Veal Parmigiana. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Do I have to use prosciutto to make veal parm?

    No, you don’t. The addition you’ll find in my veal parm recipe, that most recipes don’t include is prosciutto.

    The first Italian cookbook I owned was Mama Leone’s Italian cookbook (Published in 1967). To me, it was the holy grail of cookbooks and where I learned to make veal parmigiana (with prosciutto).

    How do I make Restaurant Style Veal Parmesan?

    four images showing how to prepare veal parm

    The first step is pounding out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.

    This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.

    After setting up the breading station, you’re ready to bread the veal. Use flour seasoned with sea salt and black pepper, egg wash (eggs whipped with water or milk), and seasoned bread crumbs.

    pan frying veal in a large skillet

    in a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.

    four images showing how to finish preparing veal parm
    • On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
    • Add the sliced proscuitto on top of the breaded veal cutlet.
    • Top with marinara sauce, then grated Romano cheese.
    • Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley.
    fully cooked veal parm on a silver baking sheet

    Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.

    overhead view of veal parm and linguine on a white plate

    Serve with your favorite pasta and enjoy! Wouldn’t your family love to sit down to this delicious Italian-American Classic? I promise my Veal Parm Recipe will bring smiles to your table!

    Recipe FAQ’s

    What cut of meat is veal parm?

    Veal cutlets or veal scallopini is used to make Veal Parmesan. Veal is known for its tender texture and delicate flavor and can be purchased in many of the same cuts as beef. You can find veal in many supermarkets as roasts, chops, ribs, ground and cutlets.

    What does veal parmesan taste like?

    Veal is similar to beef with a milder flavor. Veal is low in fat and high in protein, One of the most popular uses for veal is Veal Parmesan

    What is the difference between veal parmigiana and parmesean?

    Traditionally, veal parm is served with tomato sauce and cheese. Mozzarella is typically used to make the dish. Although called Veal Parmesan this dish isn’t made with parmesan cheese.

    More Restaurant Style Recipes You’ll Love!

    • Easy Chicken Parmesan Recipe : Restaurant Style
    • Restaurant Style Eggplant Parm Recipe
    • Restaurant Style Veal Piccata
    • Veal Saltimbocca – Restaurant Style Recipe

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    overhead view of veal parm and linguine on a white plate
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    5 from 54 votes

    Restaurant-Style Veal Parmesan

    In my early years of cooking my favorite Italian-American dish was veal parm. Learn how to make this classic restaurant-style dish in your home.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Italian, Italian – American
    Servings: 2
    Calories: 1030kcal
    Author: Chef Dennis Littley

    Ingredients

    • 7 oz veal slices pounded thin and seamed together
    • 1 cup flour seasoned with sea salt and black pepper
    • 1 cup eggwash 2 eggs whipped with water or milk
    • 1 cup Italian seasoned bread crumbs
    • 1 oz prosciutto 2 thin slices
    • 8 oz spaghetti sauce  my recipe or your favorite jarred sauce
    • 4 oz mozzarella cheese shredded
    • 1 tsp Italian parsley finely chopped (optional)
    • 2 tbsp grated Romano Cheese

    Marinara Sauce

      US Customary – Metric
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      Instructions

      • Using a meat hammer pound out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.
        This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.
      • Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
      • Coat the veal cutlet with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the veal cutlet, completely coating them.
      • Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.
      • Drain the fried veal cutlets on baking racks over sheet pans (or baking sheets).
      • On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
      • Add the sliced prosciutto on top of the breaded veal cutlet. Top with marinara sauce then grated Romano cheese.
      • Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley
      • Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.
      • Serve with your favorite pasta and enjoy! 

      Video

      Nutrition

      Calories: 1030kcal | Carbohydrates: 97g | Protein: 65g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 588mg | Sodium: 2100mg | Potassium: 1132mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1656IU | Vitamin C: 10mg | Calcium: 503mg | Iron: 10mg
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      About Chef Dennis

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      Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

      Reader Interactions

      Comments

      1. Heather

        April 17, 2022 at 9:15 am

        I was looking up your veal parmason recipie and thought I only like spaghetti squash and thought how about spaghetti squash with it and how about it with meatballs not sure which would go better with either of them only thought I am diabetic so thought the spaghetti squash would be better than plain spaghetti as it is a vegetable what are your thoughts about this.

        Reply
        • Chef Dennis Littley

          April 17, 2022 at 9:57 am

          If you like spaghetti squash you should use it. I like zoodles as a side instead of pasta occasionally. It should always be about eating what you like and what you’re able to eat.
          I don’t think you need meatballs with the veal parm, but again its your dinner so anything you like is ok

          Reply
      2. Lucille

        March 03, 2022 at 8:16 pm

        5 stars
        Love love loved it… I used my own seasonings black pepper garlic powder onion powder adobo(red top) and McCormick Montreal chicken seasoning the best and then followed the flour egg wash and Italian bread crumbs it came out perfect!!!!! Thank you chef Dennis

        Reply
      3. Polly Kay

        November 28, 2021 at 1:10 am

        You need to add grated Romano cheese in the list of ingredients.

        Reply
        • Chef Dennis Littley

          November 28, 2021 at 9:15 am

          thanks for letting me know I missed that Polly.

          Reply
      4. John K Bufe

        November 20, 2021 at 5:33 pm

        Dennis,
        I love veal parm and will use your recipe the next time I make it. Please clarify
        #6 instruction. Why would you pound the veal again after it is breaded and cooked?
        The tenderizing process is already in step #1.

        Reply
        • Chef Dennis Littley

          November 20, 2021 at 6:22 pm

          that was definitely a typo. Thank you so much for pointing that out!

          Reply
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