Veal Parmigiano

This veal Parmigiano skips the deep fryer entirely. Cutlets get dipped in beaten egg, coated in a mix of corn flake crumbs and grated Parmesan, then baked in a buttered dish until crispy on both sides. No oil splatter, no soggy coating, and the corn flake crust stays crunchier than traditional bread crumbs.

The cutlets bake for about 20 minutes per side at high heat, which gives them time to develop a golden, audibly crunchy coating. The tomato sauce goes on only after both sides are browned, so the crust doesn’t go soggy before it has a chance to crisp.

Mozzarella slices draped over the sauced cutlets melt in just a few minutes back in the hot oven, creating that classic cheese-pull moment when you cut into each piece.

Chef Tips

• Pound the veal cutlets to an even thickness before breading. Uneven cutlets cook unevenly, leaving thin spots overcooked.
• Use corn flake crumbs, not whole flakes. Crumbs adhere better and create a more uniform, crunchy coating.
• Don’t skip flipping the cutlets halfway through baking. Both sides need direct contact with the hot buttered dish to crisp properly.
• The pinch of sugar in the tomato sauce takes the edge off the acidity without making it sweet.

Variations

• Use chicken cutlets instead of veal for a more budget-friendly version.
• Swap corn flake crumbs for panko bread crumbs if you prefer a traditional texture.
• Add a layer of fresh basil leaves between the sauce and mozzarella before the final melt.