This Italian veal parmesan recipe I acquired from my Mother. She was and still is a great Italian cook.
However, most of my Italian recipes I obtained from my Grandmother who was an incredible Italian cook. She came to the United States from Southern Italy many years ago when she was a young bride. She lived in New Jersey which had and still has a large Italian population of people from the “Old Country”. She lived her life very simply and was always in the kitchen cooking something uniquely wonderful and serving it with her pleasing smile and loving thick Italian accent. She was a genuine rare gem in a world of stones.
My Mom used to refer to this dish as veal scaloppine. Although, according to my Grandmother veal scaloppine was a pounded veal steak dipped in a seasoned flour and fried in olive oil. Then topped with tomatoes, parsley, and oregano and simmered for a time.
Though this veal parmesan recipe calls for veal, I use round steak cutlets pounded thin. They are somewhat like breakfast steaks, only cheaper and easier to obtain.
If you are a lover of Italian food, you will have to try this veal parmesan. This recipe is as good or better as any I have had in any Italian restaurant anywhere in the United States.
Though my Grandmother is gone, I think she would be proud that I followed in her footsteps when it came to cooking Italian food.
Veal Parmesan Recipe
- 4 round steak cutlets (about 1 lb of meat)
- 1/2 cup flour
- 2 eggs
- 3/4 cup of Italian bread crumbs
- 1/2 cup parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried oregano leaves
- 3 tbls olive oil
- 3/4 cup tomato sauce (for this recipe any prepared Italian tomato sauce will work)
- 4 thin slices of mozzarella cheese
- Preheat oven to 350 degrees. Pound the cutlets between two sheets of plastic wrap until they are about 1/4 in thick.
- Spread the flour on a sheet of waxed paper. Beat the eggs well and set both aside. Combine the bread crumbs, 1/2 of the parmesan cheese, salt, pepper and oregano in a plastic bag. Shake to mix.
- Dredge the cutlets in the flour. Dip in the egg mixture, then shake in the seasoned bread crumbs until covered.
- Heat the oil in a large skillet over medium high heat. Brown cutlets on both sides.
- Spray a 10 x 7 inch baking dish or pan with non stick cooking spray. Place the cutlets in the baking dish. Spoon 2 to 3 tablespoons of sauce over each cutlet. Top with the mozzarella slices and the remainder of the parmesan cheese. Bake for 15 to 20 minutes, or until mozzarella begins to brown.Serve with a green salad with Italian dressing.