Veal Parmesan

Pounding the veal thin is what makes or breaks this dish. Thin cutlets cook in about three minutes per side, giving you a crispy Parmesan-oregano crust on the outside while the meat stays tender and juicy inside. Thick pieces overcook on the outside before the center is done.

The breading here mixes breadcrumbs with grated Parmesan and oregano, so the crust carries real flavor before any sauce touches it. Dip in beaten egg, press into the crumb mixture on both sides, and sauté in olive oil until golden brown.

The pan sauce step is what separates this from a basic cutlet. After the veal comes out, deglaze with a full cup of white wine, scraping up all those browned bits stuck to the skillet. That concentrated, winey sauce poured over the cutlets adds an acidity and depth that ties everything together.

Pro Tips

• Pound between plastic wrap. Veal tears easily. Place it between two sheets of plastic and use even, outward strokes with a meat mallet until uniformly thin.
• Pat the veal dry before dipping in egg. Moisture prevents the egg from sticking, and the breading slides right off in the pan.
• Don’t crowd the skillet. Fry in batches if needed. Overcrowding drops the oil temperature and steams the cutlets instead of crisping them.
• Deglaze while the pan is hot. Pour the wine into the empty skillet immediately after removing the veal. The sizzling alcohol loosens the fond instantly.

Variations

• Chicken Parmesan: Boneless, skinless chicken breasts pounded thin work identically with the same breading and technique.
• Skip the broiler: Serve the wine-sauced cutlets without the mozzarella and tomato for a lighter, more traditional Italian preparation.
• Eggplant Parmesan: Slice eggplant into ½-inch rounds, salt and drain, then bread and fry using the same method for a vegetarian version.