Restaurant-Style Veal Parmesan

5 from 99 votes

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

Cook Time30

Total Time40

Course: Entree

Cuisine: Italian, Italian - American

Servings:

Calories: 1030kcal

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

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!