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Veal Parmigiana



  • 3 cloves garlic, minced
  • 1 (20 ounce) can tomatoes
  • 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 medium onion, chopped
  • 1 (8 ounce) can tomato puree
  • 1 teaspoon basil
  • 1 teaspoon pepper


  • 4 large veal chops or 1 1/2 pounds veal scaloppini
  • Pepper, to taste
  • Olive oil
  • 1/2 cup dry bread crumbs
  • Mozzarella cheese
  • Flour
  • Salt, to taste
  • 1/2 cup Parmesan cheese
  • 1 egg
  • 1/4 cup parsley, chopped
  • Parmesan cheese
  • Pasta

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  1. Sauce: Sauté garlic and onion in hot olive oil until soft.
  2. Add basil, tomatoes, tomato puree, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot over very low heat.
  3. Meat: Season some flour with salt and pepper.
  4. Beat the egg slightly.
  5. Mix the bread crumbs with 1/2 cup Parmesan cheese and parsley.
  6. Dip the veal into the flour mixture, then into the beaten egg, and finally into the bread crumb mixture.
  7. Sauté veal in hot olive oil until cooked.
  8. Remove veal to ovenproof dish. Sprinkle with a little Parmesan cheese. Spoon 1/2 of sauce over meat and top with mozzarella cheese.
  9. Bake in 350 degrees F oven until cheese melts.
  10. Use the remaining sauce over a bed of pasta.