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    Home » Recipes » Veal Recipes

    Restaurant Style Veal Parm Recipe

    Published: Sep 5, 2021 · Modified: Sep 29, 2021 by Chef Dennis Littley

    1.1K shares
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    5 from 81 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.

    Table of Contents:

    • What Ingredients do I need to make Veal Parm?
    • Do I have to use prosciutto to make veal parm?
    • How do I make Restaurant Style Veal Parmesan?
    • Recipe FAQ’s
    • More Restaurant Style Recipes You’ll Love!
    • Restaurant-Style Veal Parmesan
      • Ingredients
        • Marinara Sauce
      • Instructions
      • Video
      • Nutrition

    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!

    • chicken parm with pasta on a white plate
      Chicken Parmesan Recipe
    • overhead shot of eggplant parm with linguine on a white plate
      Easy Eggplant Parm Recipe
    • partial overhead view of veal piccata on a white plate
      Classic Veal Piccata Recipe
    • overhead view of veal saltimbocca on a bed of wilted spinach on a white plate
      Veal Saltimbocca {Classic Roman Dish}

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    overhead view of veal parm and linguine on a white plate
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    5 from 81 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 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Entree
    Cuisine: Italian, Italian – American
    Servings: 2
    Calories: 1030kcal

    Ingredients

    • 7 oz veal slices (3 ½ ounce per portion) pounded thin and seamed together to make a 3 ½ ounce portion for each veal parm
    • 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 teaspoon Italian parsley finely chopped (optional)
    • 2 tablespoon 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
      Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

      More Veal Recipes

      • Wiener Schnitzel (veal schnitzel) on a white plate with lemon circles.
        Authentic Wiener Schnitzel Recipe
      • Veal Milanese on white plate with salad and lemon wedges.
        Veal Milanese Recipe

      About Chef Dennis

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      Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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      1. Marie

        September 20, 2021 at 7:40 am

        5 stars
        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!

        Reply
      2. Tammy

        September 19, 2021 at 3:08 pm

        5 stars
        It was better than the restaurant! I haven’t had veal parm in forever…it was the perfect sunday night dinner.

        Reply
      3. Priya Maha

        September 19, 2021 at 3:58 am

        5 stars
        Cooked veal for the first time with this recipe and it turned out so good!

        Reply
      4. Annie

        September 18, 2021 at 1:28 pm

        5 stars
        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!

        Reply
      5. Jacqueline Debono

        September 18, 2021 at 12:11 pm

        5 stars
        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!

        Reply
      6. Marta

        September 16, 2021 at 10:13 pm

        5 stars
        A classic dish. Your veal parm was amazing, Dennis!

        Reply
      7. Cathleen

        September 16, 2021 at 5:42 pm

        5 stars
        Wow, I am drooling over this!! I am definitely going to give this a go this weekend, thank you so much for the recipe 🙂

        Reply
      8. Kathryn

        September 14, 2021 at 11:21 am

        5 stars
        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 🙂

        Reply
      9. Lori | The Kitchen Whisperer

        September 13, 2021 at 12:38 pm

        5 stars
        Oh that was amazing, everyone in my family loved the veal!

        Reply
      10. Tyanne

        September 13, 2021 at 12:25 pm

        5 stars
        One of the best veal dishes I have ever had!

        Reply
      11. Leslie

        September 12, 2021 at 5:17 pm

        5 stars
        This recipe is amazing in every way!!

        Reply
      12. Swathi

        September 11, 2021 at 4:18 pm

        5 stars
        This Veal Parmesan was delicious, it was an excellent dinner recipe.

        Reply
      13. Luca

        September 11, 2021 at 4:08 am

        5 stars
        It was really delicious and easy to make!

        Reply
      14. Jeri

        September 10, 2021 at 6:59 pm

        5 stars
        I am saving this recipe for date night! Looks fantastic!

        Reply
      15. Debra

        September 10, 2021 at 2:37 pm

        5 stars
        Homemade parm for the win! This was a big hit….super tasty

        Reply
      16. KRistina

        September 10, 2021 at 2:16 pm

        5 stars
        This was awesome! I popped it into my air fryer instead of the oven, for about 5 minutes. Thanks!

        Reply
      17. Angela

        September 10, 2021 at 12:41 pm

        5 stars
        My family loved this recipe. Thank you for the great directions.

        Reply
      18. Anna

        September 10, 2021 at 10:59 am

        5 stars
        This veal parm was seriously delicious! My other half loved this!

        Reply
        • Loreto and Nicoletta

          September 19, 2021 at 11:16 pm

          5 stars
          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!

          Reply
      19. Lillian

        September 10, 2021 at 9:46 am

        5 stars
        Great recipe and helpful instructions! My family loved it

        Reply
      20. AISilva

        September 10, 2021 at 9:30 am

        5 stars
        That was great, everyone really enjoyed the veal! Thank you!

        Reply
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      My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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