Favorite Veal Parmigiana

The secret to veal parm that stays crisp instead of turning to mush under the sauce is right here in the breading. Each pounded cutlet gets dipped in egg, then breadcrumbs, then a quick pass back through the egg. That double coat builds a sturdy crust that holds up against the tomato sauce on top.

Oil temperature is the make-or-break. Too hot and the breading scorches before the veal cooks through. Too cool and the cutlets drink up grease while the coating slides right off. Aim for hot but not smoking, and fry each side until deep golden.

The fried cutlets get arranged in a baking dish, ladled with just enough sauce to cover but not drown them, then blanketed with grated cheese and mozzarella and baked until everything melts together. Serve with pasta on the side.

Chef Tips

• Watch the oil temperature closely. Hot but not smoking is the target, since too hot burns the crumbs and too cool makes greasy, peeling breading.
• The double egg dip is worth the extra step. It anchors the crumbs and gives you a crust that survives the sauce.
• Drain the fried cutlets well on paper towels before saucing so they stay crisp.
• Sauce lightly. Cover each cutlet but don’t let it swim, or the crust softens.

Variations

• The same method works with chicken, turkey or firm fish fillets in place of veal.
• Use seasoned breadcrumbs, or stir grated parmesan and dried herbs into plain crumbs.
• Scatter fresh basil over the top after baking for a brighter finish.