Veal Parmigiana*

There’s a reason veal parm has held its spot on every Italian-American menu since forever. When it’s done right, nothing else comes close.

Thin-pounded veal cutlets get dipped in beaten egg, coated in breadcrumbs, then dipped in egg again for a double layer that fries up shatteringly crisp in olive oil. Golden on the outside, tender on the inside.

Line them up in a baking dish, ladle on your favorite marinara (enough to mostly cover, not enough to drown), hit them with grated cheese and thick slices of mozzarella, and bake until everything is melted, bubbly, and irresistible.

Serve it hot with pasta on the side and pretend you’re sitting in a red-checkered-tablecloth joint in Little Italy.

Variations

• Swap veal for chicken cutlets, turkey breast, or even firm fish fillets like cod or tilapia.
• Use fresh mozzarella slices instead of low-moisture for a creamier, softer melt.
• Add a layer of fresh basil leaves between the sauce and cheese for a pop of herby freshness.

Kitchen Tips

• The double egg dip is the secret to a breading that stays put. Egg, breadcrumbs, egg again. Don’t skip the second dip.
• Oil temperature matters. Too hot and the crust burns before the veal cooks. Too cool and the cutlets absorb oil like a sponge. Medium-hot is the sweet spot.
• Drain the fried cutlets well on paper towels or brown bags before assembling. Soggy bottoms ruin good parm.
• Don’t flood the cutlets with sauce. You want the crispy breading to peek through, not disappear.