Veal or Chicken Parmesan is an Italian cuisine staple. Veal cutlets (or chicken breasts) are lightly pan fried, then baked in the oven smothered in sauce and melty cheese. Parmigiana is a fast weeknight meal that is authentic Italian!
If you love authentic Italian food, chances are you’ve ordered chicken or veal parmesan in a restaurant a time or two.
I mean, it’s pretty much the quintessential Italian dish, right? Crispy breaded veal cutlets, covered in sauce and coated with a layer of stretchy cheese. Typically served over spaghetti, it’s one of the most popular dishes out there.
Did you know it’s an absolute breeze to make at at home too?
This is a perfect weeknight meal, as the whole thing is done in well under 30 minutes. You can use either chicken or veal, depending on preference, with chicken parmesan obviously being more inexpensive and accessible. Plus, who isn’t looking for more easy chicken breast recipes, right?
You can use a plain shredded mozzarella for the top if you wish, but I have grown to love the combination of fresh mozzarella with just a little sprinkle of parmesan. A six-blend grated Italian cheese would also work great and deliver deliciously melty results.
Nonstick saute pan– I have grown to love using my nonstick pan for pan frying things. It doesn’t seem to get quite as hot as either my stainless steel or cast iron skillet does, so I end up with a crispy, golden brown crust all over, without any spots that maybe might be a little browner than I’d really like them to be.
Quarter sheet pan– The only problem with using a nonstick pan is that I’m pretty sure they aren’t supposed to go into the oven. No idea if that still holds true, but if I use my nonstick skillet to brown my chicken parmesan, then I usually transfer to a small baking pan to finish them off in the oven.Small Spatula Tongs
Similar recipes to Veal Parmesan:
- 6 veal or chicken cutlets pounded to 1/4" thickness
- 2 eggs
- 1 1/2 cups italian seasoned panko or more as needed
- 1 jar marinara sauce
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- Pat veal dry with a paper towel; season with salt and pepper. Dip each piece into egg, then coat with panko.
- Heat oil in a skillet over medium heat. Add cutlets in a single layer to pan, browning each side for 2-3 minutes or until golden brown. Repeat until all are browned
- Preheat a broiler on high; position a rack 4" away. Arrange browned cutlets on a baking tray. Cover with sauce and cheese. Place under broiler until cheese has melted and browned, approximately 3 minutes.
- Serve with pasta and a good glass of wine.