Ready to elevate your weeknight dinners? These 18 crispy veal Parmesan recipes bring authentic Italian flair right to your kitchen, offering everything from quick family meals to impressive dinner party dishes. Whether you’re craving classic comfort food or modern twists on this beloved favorite, you’ll find inspiration for every occasion. Let’s dive into these mouthwatering creations that promise to become new staples in your cooking repertoire!
Classic Veal Parmesan with Mozzarella and Marinara
Haven’t you been craving that perfect Italian comfort food? You know, the kind that makes your kitchen smell incredible and satisfies everyone at the table. This classic veal parmesan delivers exactly that cozy, cheesy goodness you’re dreaming of.
Ingredients
Veal cutlets – 1 lb
Flour – ½ cup
Eggs – 2 large
Breadcrumbs – 1 cup
Olive oil – ¼ cup
Marinara sauce – 2 cups
Mozzarella cheese – 8 oz
Parmesan cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the veal cutlets completely dry with paper towels.
3. Season both sides of each cutlet with salt and black pepper.
4. Place the flour in a shallow bowl.
5. Beat the eggs in a separate shallow bowl.
6. Spread the breadcrumbs in a third shallow bowl.
7. Dredge each veal cutlet first in the flour, shaking off excess.
8. Dip the floured cutlet into the beaten eggs, coating completely.
9. Press the cutlet into the breadcrumbs, ensuring full coverage.
10. Heat olive oil in a large skillet over medium-high heat until shimmering.
11. Fry each breaded cutlet for 3-4 minutes per side until golden brown.
12. Transfer the fried cutlets to a baking dish in a single layer.
13. Spoon marinara sauce evenly over each cutlet.
14. Sprinkle mozzarella cheese generously over the sauce.
15. Top with grated parmesan cheese.
16. Bake for 15-18 minutes until the cheese is bubbly and lightly browned.
17. Let rest for 5 minutes before serving.
Keep in mind that letting the veal rest after baking allows the juices to redistribute, giving you the most tender result. The crispy breadcrumb coating gives way to juicy veal, all smothered in that rich marinara and gooey cheese combo. Try serving it over spaghetti or with a simple green salad for the perfect weeknight dinner that feels fancy.
Spicy Veal Parmesan with Calabrian Chili Sauce
Diving into a classic with a fiery twist is always a good idea. You’re going to love this elevated take on veal parmesan, where a punchy Calabrian chili sauce brings the heat and a ton of flavor. It’s the perfect comfort food for when you want something a little more exciting.
Ingredients
Veal cutlets – 1 lb
Flour – ½ cup
Eggs – 2 large
Breadcrumbs – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – ¼ cup
Crushed tomatoes – 1 (28 oz) can
Calabrian chili paste – 2 tbsp
Fresh basil – ¼ cup
Mozzarella cheese – 8 oz, shredded
Parmesan cheese – ½ cup, grated
Instructions
1. Preheat your oven to 375°F.
2. Pat the veal cutlets completely dry with paper towels. (Tip: This helps the breading stick better and creates a crispier crust.)
3. Place the flour in a shallow bowl.
4. Beat the eggs in a second shallow bowl.
5. Combine the breadcrumbs, salt, and black pepper in a third shallow bowl.
6. Dredge one veal cutlet in the flour, shaking off any excess.
7. Dip the floured cutlet into the beaten eggs, letting the excess drip off.
8. Press the cutlet into the breadcrumb mixture, coating it evenly on both sides.
9. Repeat steps 6 through 8 with the remaining veal cutlets.
10. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
11. Carefully place two breaded cutlets into the hot skillet.
12. Fry for 3 minutes, until the bottom is golden brown.
13. Flip the cutlets and fry for another 3 minutes until the second side is golden brown.
14. Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate.
15. Repeat steps 11 through 14 with the remaining cutlets.
16. Pour the crushed tomatoes and Calabrian chili paste into the same skillet.
17. Stir the sauce, scraping up any browned bits from the bottom of the pan. (Tip: Those browned bits are packed with flavor, so don’t let them go to waste!)
18. Simmer the sauce for 5 minutes over medium heat.
19. Stir in the fresh basil.
20. Return all the cooked veal cutlets to the skillet, nestling them into the sauce.
21. Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the cutlets.
22. Transfer the skillet to the preheated oven.
23. Bake for 15 minutes, or until the cheese is completely melted and bubbly. (Tip: For extra browning on the cheese, switch your oven to broil for the final 1-2 minutes, watching it closely.)
24. Carefully remove the hot skillet from the oven using oven mitts.
What you get is a fantastic contrast of textures—the veal stays incredibly tender inside its crisp, golden crust. The spicy, tangy sauce cuts beautifully through the rich, melted cheese. Try serving it over a bed of creamy polenta to soak up all that incredible sauce.
Veal Parmesan Sliders with Garlic Aioli
Haven’t you been craving something that feels fancy but is actually super easy to make? These veal parmesan sliders are your new go-to for game day or a quick, impressive dinner. You get all the crispy, cheesy goodness without the fuss of a full-sized meal.
Ingredients
Slider buns – 12 count
Veal cutlets – 1 lb
Egg – 1 large
Breadcrumbs – 1 cup
Flour – ½ cup
Marinara sauce – 1 cup
Mozzarella cheese – 1 cup, shredded
Mayonnaise – ½ cup
Garlic – 2 cloves, minced
Lemon juice – 1 tbsp
Vegetable oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F.
- Place the slider buns on a baking sheet.
- Season the veal cutlets with 1 tsp salt and ½ tsp black pepper.
- Place ½ cup flour in a shallow dish.
- Crack 1 large egg into another dish and beat it.
- Put 1 cup breadcrumbs in a third dish.
- Dredge each veal cutlet first in the flour, shaking off any excess.
- Dip the floured cutlet into the beaten egg.
- Coat the cutlet completely in the breadcrumbs.
- Heat ¼ cup vegetable oil in a large skillet over medium-high heat until it shimmers.
- Fry the breaded cutlets for 3-4 minutes per side until golden brown and crispy.
- Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
- Place one cooked veal cutlet on the bottom half of each slider bun.
- Top each cutlet with 1-2 tbsp marinara sauce.
- Sprinkle 1 cup shredded mozzarella cheese evenly over the sauced cutlets.
- Bake the assembled sliders in the preheated oven for 8-10 minutes until the cheese is melted and bubbly.
- While the sliders bake, make the garlic aioli by combining ½ cup mayonnaise, 2 minced garlic cloves, and 1 tbsp lemon juice in a small bowl.
- Spread the garlic aioli on the top halves of the slider buns.
- Remove the sliders from the oven and place the aioli-topped bun halves on the melted cheese.
Voilà! You’ve got sliders with a satisfying crunch from the breaded veal, creamy melted mozzarella, and that zesty garlic aioli cutting through the richness. Try serving them with a simple side salad or potato wedges for the ultimate comfort meal.
Veal Parmesan Stuffed Shells in Creamy Alfredo
Let’s be real—sometimes you want that cozy Italian restaurant experience without leaving your kitchen. These veal parmesan stuffed shells deliver exactly that, with tender pasta, savory filling, and the creamiest Alfredo sauce to bring it all together. You’re going to love how impressive yet approachable this dish is.
Ingredients
Jumbo pasta shells – 24 shells
Ground veal – 1 lb
Marinara sauce – 2 cups
Heavy cream – 1 cup
Parmesan cheese – 1 cup, grated
Mozzarella cheese – 2 cups, shredded
Egg – 1
Italian breadcrumbs – ½ cup
Garlic – 2 cloves, minced
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain the shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. In a skillet over medium heat, cook the ground veal until no pink remains, about 8 minutes.
6. Tip: Break up the veal into small crumbles as it cooks for even texture.
7. Drain any excess grease from the cooked veal.
8. Transfer the veal to a mixing bowl and let it cool for 5 minutes.
9. Add the Italian breadcrumbs, ½ cup of grated Parmesan, 1 cup of shredded mozzarella, the egg, minced garlic, ½ tsp salt, and ¼ tsp black pepper to the veal.
10. Mix all ingredients until fully combined.
11. Spoon the veal mixture into each cooked pasta shell, filling them generously.
12. Arrange the stuffed shells in a 9×13 inch baking dish.
13. Pour the marinara sauce evenly over the stuffed shells.
14. In a saucepan over medium heat, melt the butter.
15. Add the heavy cream and remaining ½ cup Parmesan, whisking continuously.
16. Tip: Keep the heat medium-low to prevent the cream from curdling.
17. Cook the Alfredo sauce for 5 minutes until slightly thickened.
18. Pour the Alfredo sauce over the marinara-covered shells.
19. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
20. Cover the baking dish with aluminum foil.
21. Bake covered at 375°F for 25 minutes.
22. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
23. Tip: Let the dish rest for 5 minutes before serving for cleaner slices.
Perfect for a cozy dinner, these shells offer a wonderful contrast between the tender pasta, rich veal filling, and creamy sauce. The double cheese layer creates that beautiful golden crust we all love. Try serving them with garlic bread to soak up every bit of that delicious Alfredo sauce.
Veal Parmesan Meatballs with Fresh Basil
Kicking off your weeknight dinner with something special? These veal parmesan meatballs deliver that cozy Italian restaurant vibe right in your own kitchen. They’re surprisingly simple to whip up and packed with fresh basil flavor that’ll make you feel like a pro.
Ingredients
Ground veal – 1 lb
Breadcrumbs – ½ cup
Parmesan cheese – ½ cup
Egg – 1
Fresh basil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Marinara sauce – 2 cups
Mozzarella cheese – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Combine ground veal, breadcrumbs, parmesan cheese, egg, chopped fresh basil, salt, and black pepper in a large bowl.
3. Mix everything together with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 1½-inch balls using about 2 tablespoons of mixture per meatball.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Brown the meatballs in batches, turning them every 2 minutes until all sides are golden brown.
7. Pour marinara sauce around the meatballs in the skillet.
8. Sprinkle mozzarella cheese evenly over the top of the meatballs.
9. Transfer the skillet to the preheated oven and bake for 15 minutes until the cheese is bubbly and lightly browned.
10. Check that the meatballs have reached an internal temperature of 165°F using an instant-read thermometer for perfect doneness.
11. Let the meatballs rest in the skillet for 5 minutes before serving—this helps them stay juicy.
Coming out of the oven, these meatballs are wonderfully tender with a crispy cheese crust that gives way to the fresh basil aroma. The veal stays remarkably moist against the tangy marinara, making them perfect for piling high on crusty bread or twirling with spaghetti for a complete comfort meal.
Veal Parmesan Sandwich with Toasted Ciabatta
Picture this: you’re craving something hearty and satisfying, the kind of sandwich that feels like a warm hug. Perfect for a cozy dinner or a weekend lunch, this veal parmesan sandwich brings together crispy, cheesy goodness on toasted ciabatta.
Ingredients
- Veal cutlets – 4 pieces
- Eggs – 2
- Breadcrumbs – 1 cup
- Flour – ½ cup
- Marinara sauce – 1 cup
- Mozzarella cheese – 1 cup, shredded
- Parmesan cheese – ½ cup, grated
- Ciabatta rolls – 4
- Olive oil – 3 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F.
- Season the veal cutlets evenly with 1 tsp salt and ½ tsp black pepper on both sides.
- Place ½ cup flour in a shallow dish.
- Beat 2 eggs in a separate shallow dish until smooth.
- Pour 1 cup breadcrumbs into a third shallow dish.
- Dredge each veal cutlet first in the flour, shaking off any excess.
- Dip the floured cutlet into the beaten eggs, coating it completely.
- Press the cutlet into the breadcrumbs, ensuring an even coating on both sides.
- Heat 3 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- Fry the breaded veal cutlets for 3-4 minutes per side, until golden brown and crispy.
- Transfer the fried cutlets to a baking sheet lined with parchment paper.
- Spoon ¼ cup marinara sauce over each veal cutlet.
- Sprinkle ¼ cup shredded mozzarella cheese and 2 tbsp grated parmesan cheese over each cutlet.
- Bake in the preheated oven for 8-10 minutes, until the cheese is melted and bubbly.
- Slice 4 ciabatta rolls in half horizontally.
- Toast the ciabatta rolls in the oven for 3-4 minutes, until lightly golden and crisp.
- Place one cheesy veal cutlet on the bottom half of each toasted ciabatta roll.
- Top with the other half of the ciabatta roll.
Ready to dig in? The crispy veal gives way to tender meat, while the melted cheeses and tangy marinara create a rich, gooey center. Serve it with a side of crisp salad or dunk it in extra warm marinara for an extra indulgent treat.
Veal Parmesan Rollatini with Prosciutto and Sage
Wondering how to impress dinner guests without spending hours in the kitchen? This veal parmesan rollatini is your new go-to. It looks fancy but comes together surprisingly easily.
Ingredients
Veal cutlets – 8 thin slices
Prosciutto – 8 slices
Fresh sage leaves – 16
Mozzarella cheese – 1 cup shredded
Parmesan cheese – ½ cup grated
Flour – ½ cup
Eggs – 2 large
Breadcrumbs – 1 cup
Marinara sauce – 2 cups
Olive oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Lay veal cutlets flat on a cutting board.
3. Season both sides of each cutlet with salt and black pepper.
4. Place one slice of prosciutto on top of each veal cutlet.
5. Arrange 2 fresh sage leaves in the center of each prosciutto slice.
6. Sprinkle 2 tablespoons of shredded mozzarella over each cutlet.
7. Roll each cutlet tightly, starting from the short end.
8. Secure each roll with a toothpick through the center.
9. Place flour in a shallow bowl.
10. Beat eggs in a separate shallow bowl.
11. Put breadcrumbs in a third shallow bowl.
12. Dredge each veal roll first in flour, shaking off excess.
13. Dip floured rolls into beaten eggs, coating completely.
14. Roll egg-coated rolls in breadcrumbs until fully covered.
15. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
16. Brown veal rolls on all sides for 2-3 minutes per side until golden.
17. Pour marinara sauce around the rolls in the skillet.
18. Sprinkle remaining mozzarella and all parmesan cheese over the rolls.
19. Transfer skillet to preheated oven.
20. Bake for 20 minutes until cheese is bubbly and golden brown.
21. Remove toothpicks before serving.
Here’s why this dish works so well: the prosciutto adds salty depth while the sage provides earthy notes that cut through the rich cheese. Serve these golden rolls over creamy polenta or with crusty bread to soak up every bit of that savory sauce.
Veal Parmesan Pizza with Roasted Garlic
Zesty and comforting, this veal parmesan pizza brings Italian-American classics together in one delicious package. You get tender breaded veal, gooey cheese, and sweet roasted garlic all on a crispy crust—it’s the ultimate cozy night in. Let’s get cooking!
Ingredients
Pizza dough – 1 lb
Veal cutlets – 4 (about 1 lb)
Breadcrumbs – 1 cup
Eggs – 2
Flour – ½ cup
Olive oil – ¼ cup
Garlic bulbs – 2
Marinara sauce – 1 cup
Mozzarella cheese – 2 cups, shredded
Parmesan cheese – ½ cup, grated
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off both garlic bulbs to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the garlic bulbs.
4. Wrap the garlic bulbs tightly in aluminum foil.
5. Roast the garlic in the preheated oven for 40 minutes until soft and golden.
6. Remove the garlic from the oven and let it cool for 10 minutes.
7. Increase the oven temperature to 450°F.
8. Squeeze the roasted garlic cloves out of their skins into a small bowl.
9. Mash the roasted garlic with a fork until smooth.
10. Stir the mashed roasted garlic into the marinara sauce.
11. Season the veal cutlets with ½ teaspoon salt and ¼ teaspoon black pepper.
12. Place the flour in a shallow dish.
13. Beat the eggs in a second shallow dish.
14. Place the breadcrumbs in a third shallow dish.
15. Dredge each veal cutlet in the flour, shaking off any excess.
16. Dip the floured veal cutlets into the beaten eggs.
17. Press the veal cutlets into the breadcrumbs until fully coated.
18. Heat the remaining olive oil in a large skillet over medium-high heat.
19. Fry the breaded veal cutlets for 3-4 minutes per side until golden brown.
20. Transfer the fried veal cutlets to a paper towel-lined plate.
21. Stretch the pizza dough into a 12-inch circle on a baking sheet.
22. Spread the garlic-marinara sauce evenly over the pizza dough.
23. Sprinkle 1½ cups of shredded mozzarella cheese over the sauce.
24. Arrange the fried veal cutlets on top of the cheese.
25. Top with the remaining mozzarella cheese and grated parmesan cheese.
26. Bake the pizza at 450°F for 12-15 minutes until the crust is golden and cheese is bubbly.
27. Remove the pizza from the oven and let it rest for 2 minutes before slicing.
Buttery roasted garlic melts into the tangy marinara, while the crispy veal adds a satisfying crunch. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy it straight from the pan—it’s that good.
Veal Parmesan Pasta Bake with Ricotta
Busy weeknights call for cozy comfort food that comes together without fuss. You’ll love this hearty veal parmesan pasta bake—it’s basically a hug in a baking dish with creamy ricotta making every bite extra special.
Ingredients
Veal cutlets – 1 lb
Penne pasta – 12 oz
Marinara sauce – 24 oz
Ricotta cheese – 15 oz
Mozzarella cheese – 2 cups, shredded
Parmesan cheese – ½ cup, grated
Egg – 1
Breadcrumbs – 1 cup
Flour – ½ cup
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the penne pasta for 9 minutes until al dente.
4. Drain the pasta thoroughly and set aside.
5. Season the veal cutlets with ½ teaspoon salt and ¼ teaspoon black pepper.
6. Dredge each cutlet in flour, shaking off excess.
7. Dip the floured cutlets in beaten egg.
8. Coat the cutlets completely in breadcrumbs.
9. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
10. Cook the breaded veal cutlets for 3-4 minutes per side until golden brown.
11. Transfer the cooked cutlets to a cutting board and slice into 1-inch strips.
12. In a large mixing bowl, combine the cooked pasta, marinara sauce, and sliced veal.
13. Spread half of the pasta mixture in a 9×13 inch baking dish.
14. Dollop the ricotta cheese evenly over the first layer.
15. Top with the remaining pasta mixture.
16. Sprinkle the shredded mozzarella and grated parmesan over the top.
17. Bake uncovered for 25 minutes until the cheese is bubbly and lightly browned.
18. Let the bake rest for 5 minutes before serving.
Velvety ricotta pockets melt into the savory veal and tangy marinara, creating the ultimate comfort food experience. Try serving it with garlic bread for dipping into those cheesy edges, or pack the leftovers for next-day lunches that taste even better.
Veal Parmesan with Truffle Oil and Wild Mushrooms
You know those cozy fall evenings that just beg for something special? Yeah, this veal parmesan with truffle oil and wild mushrooms is exactly what you need. It’s fancy enough to impress but totally doable for a weeknight dinner.
Ingredients
Veal cutlets – 4 (about 1 lb)
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Olive oil – ¼ cup
Wild mushrooms – 8 oz
Marinara sauce – 2 cups
Mozzarella cheese – 1 cup, shredded
Parmesan cheese – ½ cup, grated
Truffle oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the veal cutlets dry with paper towels.
3. Season both sides of the veal with ½ tsp salt and ¼ tsp black pepper.
4. Place the flour in a shallow dish.
5. Beat the eggs in a separate shallow dish.
6. Put the breadcrumbs in a third shallow dish.
7. Dredge each veal cutlet in the flour, shaking off any excess.
8. Dip the floured cutlet into the beaten eggs, letting the excess drip off.
9. Press the cutlet into the breadcrumbs until fully coated.
10. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
11. Cook the breaded veal cutlets for 3 minutes per side until golden brown.
12. Remove the veal from the skillet and set aside on a plate.
13. Add the wild mushrooms to the same skillet and cook for 5 minutes until softened.
14. Pour the marinara sauce over the mushrooms and stir to combine.
15. Return the veal cutlets to the skillet, nestling them into the sauce.
16. Sprinkle the mozzarella cheese evenly over the veal.
17. Top with the grated parmesan cheese.
18. Bake in the preheated oven for 15 minutes until the cheese is bubbly and golden.
19. Drizzle the truffle oil over the finished dish just before serving.
Golden and bubbly straight from the oven, this dish delivers crispy veal that stays surprisingly tender beneath all that cheese. The earthy wild mushrooms and truffle oil add a luxurious depth that makes every bite feel special. Serve it over creamy polenta or with crusty bread to soak up every last bit of that incredible sauce.
Veal Parmesan Burger with Parmesan Crisps
Just when you thought burgers couldn’t get any better, along comes this veal parmesan twist that’ll have you rethinking everything. You get all the cozy Italian flavors you love, but in handheld burger form—perfect for when you want something special without the fuss. Let’s get cooking!
Ingredients
Ground veal – 1 lb
Parmesan cheese – ½ cup grated + ¼ cup for crisps
Breadcrumbs – ½ cup
Egg – 1 large
Garlic powder – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Marinara sauce – ½ cup
Mozzarella cheese – 4 slices
Burger buns – 4
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. In a medium bowl, combine the ground veal, ½ cup grated parmesan, breadcrumbs, egg, garlic powder, salt, and black pepper.
3. Mix gently with your hands until just combined—overmixing can make the burgers tough.
4. Divide the mixture into 4 equal portions and shape into ¾-inch thick patties.
5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
6. Place the patties in the hot skillet and cook for 4 minutes without moving them to get a good sear.
7. Flip the burgers and cook for another 3 minutes.
8. Spoon 2 tablespoons marinara sauce over each burger.
9. Top each burger with 1 slice of mozzarella cheese.
10. Transfer the skillet to the preheated oven and bake for 8 minutes until the cheese is melted and bubbly.
11. While burgers bake, sprinkle the remaining ¼ cup parmesan into 4 small piles on a parchment-lined baking sheet.
12. Bake the parmesan piles for 5-6 minutes until golden and crisp—watch closely as they can burn quickly.
13. Toast the burger buns in a dry skillet for 1-2 minutes until lightly golden.
14. Remove burgers from oven and let rest for 3 minutes—this helps the juices redistribute.
15. Assemble burgers on toasted buns, topping each with a parmesan crisp.
Look at that gorgeous burger! The veal stays incredibly juicy while the parmesan crisp adds this amazing crunchy texture against the melty mozzarella. Try serving these open-faced with extra marinara for dipping, or slice them into sliders for your next game day spread—they disappear fast!
Veal Parmesan Casserole with Three Cheeses
Feeling like you need some serious comfort food? This veal parmesan casserole is your answer. It’s cheesy, hearty, and perfect for feeding a crowd with minimal fuss.
Ingredients
Veal cutlets – 1.5 lbs
Breadcrumbs – 1 cup
Eggs – 2
Flour – ½ cup
Marinara sauce – 2 cups
Mozzarella cheese – 2 cups shredded
Parmesan cheese – ½ cup grated
Ricotta cheese – 1 cup
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
- Preheat your oven to 375°F.
- Place the flour in a shallow bowl and season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Beat the 2 eggs in a separate shallow bowl until uniform in color.
- Combine the breadcrumbs with garlic powder and remaining salt and pepper in a third bowl.
- Dredge each veal cutlet first in the flour mixture, shaking off excess.
- Dip the floured cutlet into the beaten eggs, coating both sides.
- Press the cutlet into the breadcrumb mixture until fully coated on both sides.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Cook the breaded cutlets for 3 minutes per side, or until golden brown.
- Spread 1 cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
- Arrange the browned veal cutlets in a single layer over the sauce.
- Top the cutlets with the remaining 1 cup marinara sauce.
- Drop spoonfuls of ricotta cheese evenly over the marinara layer.
- Sprinkle shredded mozzarella cheese generously over the entire casserole.
- Finish with a layer of grated parmesan cheese.
- Bake uncovered for 25 minutes, or until the cheese is bubbly and lightly browned.
- Let the casserole rest for 5 minutes before serving to allow the layers to set.
Hearty and satisfying, this casserole delivers crispy veal cutlets beneath a molten trio of cheeses. The ricotta adds creamy pockets that balance the tangy marinara perfectly. Try serving it over zucchini noodles for a lighter twist, or with garlic bread to soak up every last bit of sauce.
Veal Parmesan Flatbread with Balsamic Glaze
Vividly crispy and bursting with Italian flavors, this veal parmesan flatbread is your new weeknight hero. You get tender breaded veal, melty cheese, and that sweet-tangy balsamic drizzle all in one handheld delight. It’s fancy enough for guests but easy enough for a busy Tuesday.
Ingredients
Veal cutlets – 4 (about 1 lb)
All-purpose flour – ½ cup
Eggs – 2
Italian breadcrumbs – 1 cup
Olive oil – 3 tbsp
Pre-made flatbread – 2
Marinara sauce – 1 cup
Shredded mozzarella cheese – 1½ cups
Grated parmesan cheese – ½ cup
Balsamic glaze – 2 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Place the veal cutlets between two sheets of plastic wrap and pound them to ¼-inch thickness using a meat mallet or rolling pin. Tip: Even thickness ensures even cooking.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each veal cutlet in flour, shaking off any excess.
5. Dip the floured cutlet into the beaten eggs, coating both sides.
6. Press the cutlet into the breadcrumbs, ensuring full coverage on both sides.
7. Heat olive oil in a large skillet over medium-high heat until it shimmers.
8. Fry the breaded veal cutlets for 3–4 minutes per side, until golden brown and crispy.
9. Transfer the cooked veal to a paper towel-lined plate to drain excess oil.
10. Place the flatbreads on a baking sheet.
11. Spread ½ cup of marinara sauce evenly over each flatbread.
12. Arrange the fried veal cutlets on top of the sauce.
13. Sprinkle ¾ cup of mozzarella and ¼ cup of parmesan over each flatbread.
14. Bake for 8–10 minutes, until the cheese is bubbly and lightly browned. Tip: Watch closely to avoid burning the edges.
15. Remove from the oven and let rest for 2 minutes. Tip: Resting helps the cheese set for cleaner slicing.
16. Drizzle 1 tbsp of balsamic glaze over each flatbread before serving.
Golden and bubbly straight from the oven, this flatbread delivers a satisfying crunch from the veal against the soft, chewy base. The balsamic glaze cuts through the richness with its sweet-tangy punch, making each bite perfectly balanced. Try slicing it into strips for easy sharing at your next game night or pairing it with a simple arugula salad for a complete meal.
Veal Parmesan with Panko Crust and Lemon Zest
Kicking off your weeknight dinner with something special? This veal parmesan gets a crispy upgrade with panko and a bright hint of lemon zest—it’s restaurant-worthy but totally doable at home.
Ingredients
Veal cutlets – 4 (about 1 lb)
Flour – ½ cup
Eggs – 2 large
Panko breadcrumbs – 1 cup
Parmesan cheese – ½ cup, grated
Lemon zest – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – ¼ cup
Marinara sauce – 1 cup
Mozzarella cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F.
2. Pat the veal cutlets dry with paper towels.
3. Mix the flour, salt, and black pepper in a shallow dish.
4. Beat the eggs in a second shallow dish.
5. Combine the panko, parmesan, and lemon zest in a third dish.
6. Dredge one veal cutlet in the flour mixture, shaking off excess.
7. Dip the floured cutlet into the beaten eggs, coating both sides.
8. Press the cutlet into the panko mixture, ensuring it’s fully coated.
9. Repeat steps 6–8 for all cutlets.
10. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
11. Fry two cutlets at a time for 3 minutes per side, until golden brown.
12. Transfer the fried cutlets to a baking dish.
13. Spoon ¼ cup of marinara sauce over each cutlet.
14. Sprinkle ¼ cup of mozzarella cheese over each sauced cutlet.
15. Bake for 12–15 minutes, until the cheese is bubbly and lightly browned.
16. Let rest for 5 minutes before serving. Garnish with extra lemon zest if desired.
Golden and crisp on the outside, tender inside—each bite balances rich cheese with zesty lemon. Try it over spaghetti or with a simple arugula salad to let the flavors shine.
Veal Parmesan Skillet with Cherry Tomatoes
Haven’t you been craving something that feels fancy but comes together in one pan? This veal parmesan skillet with cherry tomatoes is your new weeknight hero. It’s cozy, cheesy, and packed with bright flavor.
Ingredients
– Veal cutlets – 1 lb
– All-purpose flour – ½ cup
– Eggs – 2
– Breadcrumbs – 1 cup
– Olive oil – 3 tbsp
– Garlic – 3 cloves
– Cherry tomatoes – 2 cups
– Fresh basil – ¼ cup
– Mozzarella cheese – 1 cup
– Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Season the veal cutlets with ½ tsp salt and ¼ tsp black pepper on both sides.
3. Place the flour in a shallow dish.
4. Beat the eggs in a second shallow dish.
5. Place the breadcrumbs in a third shallow dish.
6. Dredge each veal cutlet in the flour, shaking off any excess.
7. Dip the floured cutlet into the beaten eggs, letting excess drip off.
8. Press the cutlet into the breadcrumbs, coating both sides evenly.
9. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Add the breaded veal cutlets to the hot skillet, cooking for 3 minutes per side until golden brown.
11. Remove the veal from the skillet and set aside on a plate.
12. Add the remaining 1 tbsp olive oil to the same skillet.
13. Thinly slice the garlic cloves and add them to the skillet, cooking for 1 minute until fragrant.
14. Add the cherry tomatoes to the skillet, cooking for 4 minutes until they start to burst and release their juices.
15. Tear the fresh basil leaves and stir them into the tomato mixture.
16. Return the veal cutlets to the skillet, nestling them into the tomatoes.
17. Sprinkle the mozzarella and parmesan cheeses evenly over the veal cutlets.
18. Transfer the skillet to the preheated oven and bake for 12 minutes until the cheese is melted and bubbly.
19. Remove the skillet from the oven and let it rest for 3 minutes before serving.
Golden and bubbling straight from the oven, this dish delivers tender veal with a crisp coating that soaks up the sweet, juicy tomatoes. The melted cheeses create a gooey blanket that pairs perfectly with the fresh basil. Serve it right from the skillet with crusty bread to scoop up every last bit of sauce.
Veal Parmesan Tacos with Avocado Crema
Diving into fusion food can be so much fun, especially when you combine Italian and Mexican classics. You get crispy veal cutlets with melty cheese, all wrapped up in warm tortillas with cool avocado crema. It’s the kind of meal that feels fancy but comes together without any stress.
Ingredients
Veal cutlets – 1 lb
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Olive oil – ¼ cup
Marinara sauce – 1 cup
Mozzarella cheese – 1 cup, shredded
Corn tortillas – 8
Avocado – 1
Lime juice – 2 tbsp
Sour cream – ½ cup
Salt – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Place the veal cutlets between two sheets of plastic wrap and pound them to ¼-inch thickness using a meat mallet or heavy pan.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ½ tsp salt.
4. Dredge each veal cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers.
6. Fry the breaded cutlets for 3-4 minutes per side until golden brown and crispy.
7. Transfer the fried cutlets to a baking sheet.
8. Top each cutlet evenly with marinara sauce and shredded mozzarella.
9. Bake for 8-10 minutes until the cheese is completely melted and bubbly.
10. While the veal bakes, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
11. In a blender, combine avocado, lime juice, sour cream, and remaining ½ tsp salt until smooth.
12. Remove the veal from the oven and let rest for 2 minutes before slicing into strips.
13. Fill each warm tortilla with several veal strips.
14. Drizzle generously with avocado crema.
Keep these tacos in mind for your next casual dinner party—the crispy veal against the soft tortillas and cool crema creates this amazing texture contrast. That rich parmesan-crusted veal with the bright avocado sauce makes every bite seriously addictive. You could even set up a taco bar with extra toppings like pickled onions or fresh cilantro for everyone to customize their own.
Veal Parmesan Risotto with Saffron
Mmm, you know those cozy nights when you want something fancy but don’t feel like spending hours in the kitchen? This veal parmesan risotto brings restaurant-quality comfort to your table with half the effort.
Ingredients
Veal cutlets – 1 lb
Arborio rice – 1½ cups
Chicken broth – 4 cups
White wine – ½ cup
Yellow onion – 1 medium
Garlic cloves – 3
Crushed tomatoes – 1 cup
Parmesan cheese – ¾ cup
Panko breadcrumbs – 1 cup
Eggs – 2
Flour – ½ cup
Saffron threads – ¼ tsp
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat 2 cups of chicken broth in a saucepan until it reaches a gentle simmer, then reduce heat to low.
2. Finely chop the yellow onion and mince the garlic cloves.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat for 2 minutes.
4. Add the chopped onion and cook for 4-5 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly.
7. Pour in the white wine and cook until the liquid is fully absorbed, about 3 minutes.
8. Dissolve the saffron threads in the remaining 2 cups of warm chicken broth.
9. Add ½ cup of the saffron-infused broth to the rice and stir continuously until absorbed.
10. Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next.
11. Season the veal cutlets with ½ teaspoon of salt and ¼ teaspoon of black pepper on both sides.
12. Place the flour in a shallow dish and dredge each veal cutlet until lightly coated.
13. Beat the eggs in a separate shallow dish.
14. Place the panko breadcrumbs in a third shallow dish.
15. Dip each flour-coated veal cutlet into the beaten eggs, then press into the panko breadcrumbs.
16. Heat the remaining 2 tablespoons of olive oil in a separate skillet over medium-high heat.
17. Fry the breaded veal cutlets for 3-4 minutes per side until golden brown and cooked through.
18. Stir the crushed tomatoes into the risotto during the final broth addition.
19. Remove the risotto from heat and stir in ½ cup of grated Parmesan cheese.
20. Top the saffron risotto with the fried veal cutlets and sprinkle with the remaining Parmesan cheese.
Buttery risotto meets crispy veal in this stunning dish where creamy saffron rice provides the perfect base for golden-brown cutlets. The aromatic threads infuse every grain with warmth, while the tomato-Parmesan combination creates a rich, comforting sauce that clings beautifully to each forkful. Try serving it family-style in a large shallow bowl for that authentic Italian trattoria feel at home.
Veal Parmesan Salad with Arugula and Shaved Parmesan
Veal parmesan gets a fresh makeover in this salad that’s perfect for when you want something hearty but not heavy. You get crispy, cheesy veal cutlets tossed with peppery arugula and salty shaved parmesan—it’s a satisfying twist on a classic. Let’s dive in and make it!
Ingredients
Veal cutlets – 4 (about 1 lb)
Flour – ½ cup
Eggs – 2 large
Breadcrumbs – 1 cup
Olive oil – 3 tbsp
Arugula – 5 oz
Parmesan cheese – ½ cup, shaved
Instructions
1. Preheat your oven to 375°F.
2. Place the veal cutlets between two sheets of plastic wrap.
3. Pound the veal with a meat mallet until each cutlet is ¼-inch thick.
4. Spread the flour on a plate.
5. Beat the eggs in a shallow bowl.
6. Spread the breadcrumbs on another plate.
7. Dredge one veal cutlet in the flour, shaking off any excess.
8. Dip the floured cutlet into the beaten eggs.
9. Press the cutlet into the breadcrumbs until fully coated.
10. Repeat steps 7–9 with the remaining cutlets.
11. Heat the olive oil in a large oven-safe skillet over medium-high heat.
12. Place the breaded cutlets in the hot skillet.
13. Cook the cutlets for 3 minutes per side, until golden brown.
14. Transfer the skillet to the preheated oven.
15. Bake the cutlets for 10 minutes, until cooked through.
16. Remove the skillet from the oven and let the cutlets rest for 5 minutes.
17. Slice the veal cutlets into 1-inch strips.
18. Place the arugula in a large salad bowl.
19. Add the sliced veal to the bowl.
20. Top the salad with the shaved parmesan cheese.
21. Toss the salad gently to combine.
Don’t skip resting the veal—it keeps the juices locked in. The crispy veal strips contrast beautifully with the tender arugula, while the shaved parmesan adds a salty kick. Serve it straight from the bowl for a casual dinner, or plate it individually for a fancier look.
Summary
Savor the crispy, cheesy goodness of these 18 veal Parmesan recipes, each bursting with authentic Italian flair. Whether you’re cooking for a weeknight dinner or a special occasion, there’s a perfect dish waiting for you. Try one (or more!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
