Veal Parmigiana Recipe

This Veal Parmigiana is a classic and crispy recipe, which is made with tender veal escalopes and a rich tomato sauce. It’s a restaurant-quality dish, perfect for a special family dinner.

Veal Parmigiana Ingredients

• a few sprigs of fresh basil
• olive oil
• 3 cloves of garlic, peeled and finely sliced
• 3 anchovies, from sustainable sources
• 1 fresh red chilli
• 2 x 400g tins of chopped tomatoes
• 200g fresh breadcrumbs
• a few sprigs of fresh thyme, leaves picked
• a handful of freshly grated Parmesan cheese
• 1 lemon
• 150g plain flour
• 2 large free-range eggs, beaten
• 4 x 200g higher-welfare veal or pork leg escalopes, flattened to a thickness of 2cm
• 1 x 125g ball of buffalo mozzarella cheese

How To Make Veal Parmigiana

1. Make the tomato sauce: Preheat your oven to 200ºC/400ºF/gas 6. Pick the basil leaves and set them aside. Finely chop the tender stalks. Heat a splash of olive oil in a pan over a medium heat, add the chopped basil stalks, garlic, and anchovies and cook for a few minutes. Prick the chilli a few times and add it to the pan. Sizzle for a minute, then pour in the tinned tomatoes. Bring to a boil, then turn the heat down and simmer for 20 minutes. Season to taste.
2. Bread the escalopes: Mix the breadcrumbs in a bowl with the thyme leaves, Parmesan, and finely grated lemon zest. Set up three plates: one with seasoned flour, one with the beaten eggs, and one with the herby breadcrumbs. Dip each escalope first in the flour, then the egg, and finally in the breadcrumbs, pressing to coat completely.
3. Fry the escalopes: Heat a good splash of olive oil in a large non-stick frying pan over a medium heat. Cook the escalopes for a few minutes on each side until lightly golden. You may need to do this in batches. Transfer them to a plate lined with kitchen paper to drain.
4. Assemble and bake: Spread the tomato sauce in a snug-fitting baking dish. Lay the golden escalopes on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish along with a few of the reserved basil leaves.
5. Bake and serve: Bake in the oven for 20 minutes until golden, bubbling, and deliciously cooked. Sprinkle the rest of the basil leaves over the top before serving.

Recipe Tips

• How to get extra crispy escalopes? The key is to have three distinct steps for breading: flour, egg, then breadcrumbs. This “dredging” process ensures the coating sticks well and becomes perfectly crisp when fried.
• Can I make this ahead of time? You can make the tomato sauce up to two days in advance and store it in the fridge. You can also bread the escalopes a few hours ahead and keep them in the fridge, separated by parchment paper. Fry and assemble just before baking for the best result.
• What if I can’t find veal? The recipe notes that you can feel free to swap the veal for pork leg escalopes or even chicken breasts that have been battered out to a similar thickness.
• How to add extra flavor? For a bit of extra flavor, you could add a few capers or chopped olives to the tomato sauce as it simmers.

What To Serve With Veal Parmigiana

This is a classic Italian-American dish that is a complete meal, but it’s traditionally served with:

• A side of spaghetti with a little of the tomato sauce
• Creamy polenta or mashed potatoes
• Crusty bread for mopping up the sauce
• A simple, crunchy green salad with a zingy dressing

How To Store Veal Parmigiana

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until the cheese is bubbly and the escalopes are heated through.

Veal Parmigiana Nutrition Facts

• Serving Size: 1 serving
• Calories: 680 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Charred Aubergine Parmigiana Recipe
• Aubergine Parmigiana Burger Recipe
• Claudio’s Aubergine Parmigiana Recipe