Crispy Baked Veal Parmesan Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
6 Servings
Ingredients
  • 1 - 1½ pounds thinly sliced veal cutlets
  • 2 eggs
  • 1 cup flour
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 1 cup cornflakes
  • 1½ cups panko bread crumbs
  • ¾ cup grated Parmesan cheese, divided
  • 2 teaspoons dried basil, divided
  • 2½ teaspoons garlic powder, divided
  • Non-stick cooking spray
  • 1 (28-ounce) can crushed Italian or San Marzano tomatoes
  • 1 teaspoon sugar
  • ½ teaspoon onion powder
  • 6 slices mozzarella cheese
Directions
  1. Preheat oven to 500 degrees Fahrenheit. The veal cutlets should be ¼-inch thick. If not, then gently pound the veal.
  2. Beat 2 eggs in a small casserole dish or pie pan and set aside. In a separate small casserole dish or pie pan, combine the flour, ½ teaspoon of kosher salt, and ½ teaspoon of pepper.
  3. Place the cornflakes in a zip-top bag, and mash them to crumbs. In a third dish, combine the cornflake crumbs, panko bread crumbs, ½ cup of grated Parmesan, 1 teaspoon dried of basil, and 1½ teaspoons of garlic powder.
  4. Spray a baking sheet with nonstick spray. You may need a second one, depending on the size of your baking sheet and your veal cutlets. They should fit in a single layer without touching.
  5. Season the veal on both sides using a total of 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Dip each veal cutlet in the flour, and shake off the excess. Then dip the veal in the egg, and finally dredge it through the crumb mix, pressing the crumbs to adhere. Place the breaded veal on the prepared baking sheet. Spray the top of the veal with cooking spray.
  6. Bake for 10 min, until the outside is golden brown. Don't worry about internal temperature or doneness; it will finish cooking later in the process.
  7. While the veal is baking, combine the can of tomatoes, 1 teaspoon of garlic powder, 1 teaspoon of dried basil, ½ teaspoon of kosher salt, the sugar, and the onion powder in a medium saucepan. Heat over medium-low heat, stirring every few minutes, so the bottom doesn't burn, until bubbling. Reduce to low, and cover with a lid while you finish the meal.
  8. Spray a 9x13-inch casserole dish with non-stick spray. Spoon about ½ cup of the tomato sauce into the bottom of the dish, and spread it to an even layer.
  9. When the veal is golden brown, remove the baking sheet from the oven, and lower the oven temperature to 350 degrees Fahrenheit.
  10. Place the veal in the baking dish. You may need to overlap slightly. Sprinkle the remaining ¼ cup of Parmesan cheese over the veal.
  11. Spoon sauce over the veal. If you want crispy edges, just put the sauce over the middle, and reserve extra for serving.
  12. Layer the sliced mozzarella over the veal. Cover with foil, and put the casserole dish in the oven for 10 minutes. Remove the foil, and turn on the broiler. Place the casserole under the broiler, and broil for 2-4 minutes, until the cheese is brown and bubbly. Keep an eye on it because the cheese can burn.
  13. Let the veal parmesan rest for 5 to10 minutes before serving.
  14. Finely chop or chiffonade the fresh basil, if using, and sprinkle it on top of the veal parmesan. Serve with extra sauce, if desired.