I am a big fan of any Italian dish that includes veal. I know some people are a little creeped out at the thought of eating a baby calf, but trust me, the meat is so tender and delicious. It doesn’t have a gamey flavor whatsoever and there are so many things you can do with veal. This Bone-In Veal Parmesan is just like Chicken Parmesan, only better!

Bone-In Veal Parmesan is the only way to have veal parmesan! Tender veal, breaded & fried with fresh marinara sauce, mozzarella cheese, & basil. It’s simply amazing! Served over some fresh pasta and your friends and family will ask for you to make it every time! If you’re watching your carbs, you can forego the pasta and serve it with a side of fresh steam veggies. Either way, it is delicious and memorable!

If you can’t find veal with the bone in, you can also use veal cutlets as a substitute and it’s just as good!

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Bone-In Veal Parmesan

3 from 16 votes

Recipe by Flip Flop Foodies Course: EntreesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 (15 – 16 oz) 2 bone-in veal chops

• 1/2 tsp 1/2 salt

• 1/4 tsp 1/4 pepper

• 2 tsp 2 flour

• 1 1 egg, whisked

• 4 oz 4 prepared breadcrumbs

• 2 tbsp 2 olive oil

• 4 oz 4 prepared tomato sauce

• 4 oz 4 mozzarella cheese, grated

• 2 tbsp 2 parmesan cheese, grated

Directions

• Preheat the oven to 500°F.
• Place the veal chops between two sheets of plastic wrap and gently pound them until they are 1/8-inch thick. Pound away from the bone so the meat does not separate.
• Set the flour in one bowl, the egg in another and the bread crumbs in a third bowl.
• Season the veal chops with the salt and pepper, then dust them with the flour, dip them completely in the egg and cover both sides with the breadcrumbs.
• In an ovenproof sauté pan large enough to hold both chops, heat the olive oil over medium-low flame. Add the veal chops and fry them for three minutes, then flip them to the other side and fry for an additional three minutes.
• Spoon the tomato sauce on top of the chop, then sprinkle the two cheeses, covering the entire top surface of the chops.
• Place the sauté pan in the oven and bake for approximately three minutes to melt the mozzarella and Parmesan cheeses. Remove and serve while the cheese is bubbling.  Serve with pasta if desired.

Inspired by West Coast Prime Meats