Veal Parmigiana

Ready to Cook
Breaded veal cutlet
10min Preparation
25min Cooking
6 Portions

A veal classic – all will enjoy ! Tender pieces a veal in a crispy Italian style breading layered with tomato sauce and a blend of parmesan and mozzarella cheese. Enhance this dish and spice up the tomato sauce with capers or black olives and hot pepper sauce for a little heat.


  • 6 - Fontaine Family breaded cutlets
  • 375 ml (1 ½ cup) of your favorite tomato sauce
  • 125 ml (1/2 cup) parmesan cheese
  • 6 slices - mozzarella cheese
  • 30 ml (2 tbsp.) butter or as needed
  • 30 ml (2 tbsp.) olive oil or as needed
  • Parsley (optional)


  1. Preheat oven to 350°F (180°C)
  2. In a frying pan, heat the olive oil and butter over medium-high heat.
  3. Sauté the breaded cutlets for 1 or 2 minutes on each side.
  4. Place the breaded veal cutlets in an ovenproof dish and cover with the tomato sauce.
  5. Top cutlets with mozzarella and Parmesan cheese mixture.
  6. Bake in the oven for 15 minutes.
  7. To brown the top, place the dish briefly under the broiler, taking care not to overcook. (Optional.)

Side dishes

Serve with pasta or rapini.

Tips and Tricks

Raw cutlets can be frozen (without cheese or sauce) for later use.