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Fast Veal Parmigiana

Serves 2
Ready in 15 mins
Prep time 11 mins
Cooking time 4 mins
270 calories per serving


> 1/2 lb veal cutlets, 1/8 to 1/4 inch thick.
> 1 tbsp extra virgin olive oil
> 2 tbsp Italian-seasoned bread crumbs
> 1/4 cup spaghetti sauce
> 1/4 cup shredded mozzarella
> 2 tsp grated Parmesan cheese


Pound veal cutlets to 1/8″ thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.
Place cutlets in skillet; cook 2 minutes. Turn; season with 1/8 teaspoon salt and top each with sauce and Mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.
Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.


Recipe and image courtesy of the Beef Checkoff.

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