Restaurant Style Veal Parm Recipe

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.

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

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?

Let’s start by gathering the ingredients we need to make Veal Parm. 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, 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 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.

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

• 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.

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

Serve with your favorite pasta and enjoy! Wouldn’t your family love to sit down to this delicious Italian-American Classic?

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