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?
More Restaurant Style Recipes You’ll Love!
Restaurant-Style Veal Parm
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 tomato sauce
- 4 oz mozzarella cheese shredded
- 1 tsp Italian parsley finely chopped (optional)
- 2 tbsp grated Romano Cheese
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.
- in 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!
Marie
I love this dish so much as well! It was comfort food on a plate for me. I loved your tip of pounding two slices of veal together when they’re too thin! I’d never thought of that, so clever!
Tammy
It was better than the restaurant! I haven’t had veal parm in forever…it was the perfect sunday night dinner.
Priya Maha
Cooked veal for the first time with this recipe and it turned out so good!
Annie
This recipe was so easy to make and delicious! I can’t have gluten, so I replaced the bread crumbs with gluten-free bread crumbs and added some Italian seasoning to the crumbs. It turned out amazing!
Jacqueline Debono
I love the flavours of both Italian eggplant parmigiana and Italian -American chicken parm. In fact, anything served or baked in tomatoe sauce with mozzarella and parmesan is divine, including pasta. I’ve never tried veal parm but will definitely do so as we love and eat a lot of veal!
Marta
A classic dish. Your veal parm was amazing, Dennis!
Cathleen
Wow, I am drooling over this!! I am definitely going to give this a go this weekend, thank you so much for the recipe 🙂
Kathryn
Everyone loved this veal parm and it was even better than the kind we get at a restaurant! Your recipe was super straight forward to follow to so thank you for making it easy! I will make this again so soon 🙂
Lori | The Kitchen Whisperer
Oh that was amazing, everyone in my family loved the veal!
Tyanne
One of the best veal dishes I have ever had!
Leslie
This recipe is amazing in every way!!
Swathi
This Veal Parmesan was delicious, it was an excellent dinner recipe.
Luca
It was really delicious and easy to make!
Jeri
I am saving this recipe for date night! Looks fantastic!
Debra
Homemade parm for the win! This was a big hit….super tasty
KRistina
This was awesome! I popped it into my air fryer instead of the oven, for about 5 minutes. Thanks!
Angela
My family loved this recipe. Thank you for the great directions.
Anna
This veal parm was seriously delicious! My other half loved this!
Loreto and Nicoletta
This is truly an American classic. So happy you informed people that you would not ring this dish in Italy. I think it is a great thing we culture adapts to its environment using food as a canvas to your creativity. The end result was a beautiful tender, Succulent fillet of veal with added flavor and texture from the cheese and sauce!
Lillian
Great recipe and helpful instructions! My family loved it
AISilva
That was great, everyone really enjoyed the veal! Thank you!