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overhead view of veal parm and linguine on a white plate
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5 from 27 votes

Restaurant-Style Veal Parm

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
Keyword: Parmigiana, veal parm
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 tomato sauce
  • 4 oz mozzarella cheese shredded
  • 1 tsp Italian parsley finely chopped (optional)

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).
  • 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.
  • 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! 

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