Veal Parmesan

1. 1
   prep · ~20 min

   Prepare the quick tomato sauce.

   1.Blanch the tomatoes in boiling water for 30 seconds, then transfer to ice water. Peel, discard skins, and puree until smooth.

   2.Heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant (30 seconds).

   3.Pour in tomato puree, then stir in dried oregano, dried basil, and sugar. Season with salt and black pepper.

   4.Bring to a gentle simmer and cook until slightly thickened (15 minutes), stirring occasionally. Set aside.

   TIPBlanching makes peeling effortless — the skins will slip right off. Don't skip the sugar; it balances the tomato acidity.
2. 2
   prep · ~5 min

   Pound and season the veal cutlets.

   1.Place each veal cutlet between two sheets of plastic wrap.

   2.Using a meat mallet, pound to an even 1/4-inch thickness.

   3.Season both sides of each cutlet with salt and black pepper.
3. 3
   prep · ~3 min

   Set up the breading station.

   1.Place flour in a shallow dish.

   2.Beat eggs in a second shallow dish.

   3.Mix breadcrumbs with 1/4 cup grated parmesan cheese in a third shallow dish.
4. 4
   prep · ~12 min

   Bread the veal cutlets.

   1.Dredge one cutlet in flour, shaking off excess.

   2.Dip in beaten egg, letting excess drip off.

   3.Press firmly into the breadcrumb-parmesan mixture until well coated on both sides.

   4.Place breaded cutlets on a wire rack and let rest for 10 minutes.

   TIPResting on a rack lets the coating set and adhere better. Don't skip this step — it prevents the breading from sliding off.
5. 5
   fry · ~12 min

   Fry the veal cutlets until golden.

   1.Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering.

   2.Working in batches, fry cutlets until deep golden brown (2-3 minutes per side).

   3.Transfer fried cutlets to a paper towel-lined plate to drain briefly.
6. 6
   assemble · ~5 min

   Assemble the Veal Parmesan.

   1.Preheat the oven to 400°F.

   2.Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.

   3.Arrange the fried veal cutlets in a single layer over the sauce.

   4.Spoon remaining sauce over each cutlet, leaving the edges exposed for crispness.

   5.Top each cutlet with slices of fresh mozzarella and sprinkle with the remaining 2 tbsp grated parmesan.

   TIPLeaving the edges uncovered keeps them crispy — sauce only the center, not the whole cutlet.
7. 7
   bake · ~15 min

   Bake until bubbly and golden.

   Bake for 12-15 minutes until the cheese is melted, bubbly, and beginning to brown in spots. If you want more color, switch to broil for the final 1-2 minutes, watching closely.

   TIPWatch carefully under the broiler — mozzarella can go from golden to burnt in seconds.
8. 8
   garnish

   Garnish with fresh basil and serve immediately.

   Scatter torn fresh basil leaves over the bubbling hot veal parmesan. Serve right away while the cheese is still stretchy and the edges are crisp.

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