Classic Veal Parmigiana

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 514
  • Calories from fat: 56%
  • Fat: 32.1g
  • Saturated fat: 14.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 41.8g
  • Carbohydrate: 13.9g
  • Fiber: 0.0g
  • Cholesterol: 211mg
  • Iron: 0.0mg
  • Sodium: 986mg
  • Calcium: 0.0mg


  • 2 pounds veal cutlets
  • 1 2/3 cups plus 2 tablespoons grated Parmesan cheese, divided
  • 2/3 cup all-purpose flour
  • 1/4 cup butter, melted
  • 2 eggs, beaten
  • 2 (15-ounce) cans tomato sauce
  • 1/4 cup Burgundy or other dry red wine
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 3 cups (12 ounces) shredded mozzarella cheese


  1. Trim fat from cutlets. Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut veal into serving-size pieces.
  2. Combine 1 2/3 cups Parmesan cheese and flour in a shallow bowl. Dip cutlets in melted butter; dredge in cheese mixture. Cover and chill 30 minutes. Dip cutlets in egg; dredge again in remaining cheese mixture. Cover and chill 1 hour.
  3. Combine tomato sauce and next 3 ingredients in a saucepan; cook, uncovered, over medium heat 5 minutes, stirring occasionally. Set aside.
  4. Cook veal in hot oil in a large skillet 2 to 3 minutes on each side or until browned. Transfer veal to a lightly greased 13- x 9- x 2-inch baking dish. Pour tomato sauce mixture over veal. Sprinkle with remaining 2 tablespoons Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and top with mozzarella cheese; bake an additional 5 minutes or until cheese melts.
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