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Veal Parmigiana

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6
Author Jacqueline


  • 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.