Veal Parmesan

This was fun to make and tasted delicious. I took it out of the oven after 30 minutes and it was starting to get brown and dry around the edges, so next time I will take it out at 25 minutes. Because of the layers, it’s difficult to get an entire cutlet without destroying the coating. Maybe I will try it without the casserole aspect next time.

This was so good. I faked it a little bit but it was delish. I didn’t cook it too long in the oven and did use 400 as the temp for 15 minutes. Small bits of the mozzarella was just right. A small side of pasta, small salad…Perfect!

Have now cooked this many times, following the recipe. I noted a reader above who mentioned Wegman's veal cutlets. I get my cutlets from Wegman's, and they perfectly thin-sliced and delicious. No pounding necessary. If you have leftovers and you need lunch, put a serving into a sub roll, heat, and you will be soooo happy.

Cooked as written and it was excellent. No, the veal is not overcooked (unless you possibly overcook it while frying.) I bought my cutlets at Wegman's and they were already 1/4" thick or even a little less, so no hammering necessary. Still turned out fork-tender. I didn't even have the full 2 lbs of cutlets and I still had two leftover that didn't fit in the 9x12 dish. With the cost of veal, I'll probably do this again with pork (schnitzel parm?) or chicken.

This didn't really work for me but I'm not a veal parm aficionado. i would have preferred the veal crisper and the oven cooked down too much of the tomato sauce to my taste.

Use pork tenders

Did this all on the stove top, skipped the oven and topped with mushroom gravy. Delicious

As for the panko, we used our own panko making it with a leftover bread & mixed with the commercial panko. It made the dish more delicious.

It was delicious & an excellent recipe! As for the veal, we asked a butcher to cut it in 1/4-inch thickness. We also used the tomato sauces with our favorite brands. I definitely will make it again!

A bit bland. Don't skimp on the salt and pepper (or maybe it was the sauce)

Made it with chicken thigh cutlets. Came out tender as veal, with more flavor than breast filet. The abundance of tomato sauce (make your own w/ crushed tomatoes; brighter flavor than jar sauce) keeps everything moist, though it may be impossible to cook a chicken thigh til it's dry and tough.

I made a version of this yesterday and it was excellent. Made the tomato sauce as in the recipe, but fried the veal separately and placed on top of sauce after putting the veal under the broiler to melt the Parmesan. Served with soft polenta on top of which I spooned sauteed mushrooms. Fennell, endive and Italian parsley salad with a simple lemon dressing pulled the dish together. Thanks Melissa.

Delicious. I bread the veal an hour or so before I plan to fry it and refrigerate it so that the breading adheres better to the veal. I can make a salad or side dish while the veal is in the fridge. Thanks for the great recipe.

I like my cutlet breading to stay crispy, so I heat the sauce separately and wait to add it on the plate. If the cutlets are really pounded thin, they only need a few minutes in the oven for the cheese to melt.

Melissa, I'm certain after doing this a while one develops a thick skin for the criticism. However, in this case (and many of your others), don't listen to that hyper-critical nonsense. After trying this for myself, and cooking for others, I want to marry you, and we've never met! Hah!! Like the mistaken opinions people would have seeing me drive thru town in a (borrowed) Maserati, all my friends think I'm a good cook. Fooled them, didn't we? Thanks!!