When it comes to Italian comfort food, few dishes can rival the delightful flavors of Easy Veal Chop Parmigiana. This recipe brings together tender veal chops, savory homemade marinara sauce, and a generous topping of melted cheese, creating a dish that embodies the essence of classic Italian cuisine. Parmigiana, traditionally made with eggplant or chicken, enjoys a special place in Italian culinary history, originating from the southern regions of Italy. However, using veal adds an extra layer of richness and depth, elevating the dish to new heights. This meal is perfect not only for quick weeknight dinners but also for special family gatherings, combining simplicity with deliciousness. Let’s dive into how to make this mouthwatering meal, which is sure to impress your guests and family alike!

Ingredients

• For the Veal Chops:
  • 4 veal chops (about 1 inch thick) – look for chops that are well-marbled for added flavor and tenderness.
  • 1 cup all-purpose flour – this will help create a crispy coating.
  • 2 large eggs – beaten, to help the breadcrumbs adhere better.
  • 1 cup breadcrumbs (preferably Italian seasoned) – for added flavor; you can also use panko for extra crunch.
  • Salt and pepper to taste – freshly ground for the best flavor.
• For the Marinara Sauce:
  • 2 cups canned crushed tomatoes – San Marzano tomatoes are recommended for their superior flavor.
  • 2 cloves garlic, minced – fresh garlic will give the sauce vibrant flavor.
  • 1 teaspoon dried oregano – this herb is classic in Italian cooking, adding earthy notes.
  • 1 teaspoon sugar (to balance acidity) – this helps to round out the flavors in the sauce.
  • Salt and pepper to taste – adjust according to your preference.
  • 2 tablespoons olive oil – use extra virgin olive oil for enhanced flavor.
• For Topping:
  • 1 cup shredded mozzarella cheese – use whole milk mozzarella for creaminess and great stretch.
  • 1/2 cup grated Parmesan cheese – freshly grated for the best taste and texture.
  • Fresh basil leaves for garnish (optional) – adds a burst of color and freshness on top.

Steps / Instructions

1. Prep the Marinara Sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Make sure not to burn the garlic, as it can turn bitter. Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer on low heat for 20 minutes, stirring occasionally, so the flavors meld beautifully.
2. Prepare the Veal Chops: Pat the veal chops dry with paper towels and season both sides with salt and pepper. This step is crucial as it ensures the seasoning adheres better and enhances the flavor profile of the dish.
3. Dredging Station: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each veal chop first in flour, shaking off excess, then in the egg, and finally coat with breadcrumbs, pressing gently to adhere. This three-step breading process creates a deliciously crispy exterior.
4. Cook the Chops: Heat a large skillet over medium-high heat with a drizzle of olive oil. Once hot, add the breaded veal chops and cook for about 4-5 minutes per side, or until golden brown and cooked through. (Internal temperature should reach 145°F). Use a meat thermometer to ensure accuracy. Transfer to a baking dish.
5. Assemble the Dish: Preheat your oven to 375°F (190°C). Spoon marinara sauce generously over each veal chop, then sprinkle both mozzarella and Parmesan cheese on top. Ensure the cheese is evenly distributed for maximum meltiness.
6. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden. Keep an eye on the dish to prevent burning, as ovens can vary.
7. Garnish and Serve: Remove from the oven, let cool for a few minutes, and garnish with fresh basil before serving. This adds a beautiful pop of color and fresh flavor that complements the richness of the dish.

Tips & Tricks

• Ingredient Quality: For the best flavor, use high-quality veal and fresh ingredients for the marinara sauce. Fresh herbs can elevate your dish significantly!
• Make-Ahead Option: You can prepare the marinara sauce a day in advance and store it in the refrigerator. Just reheat before using, allowing the flavors to deepen overnight.
• Common Mistakes: Avoid overcrowding the skillet when frying the veal chops as it can lower the temperature and result in soggy breading. Fry in batches if necessary for a perfect crust.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain the crispy texture.

Conclusion

With its combination of tender veal, savory marinara, and gooey cheese, Easy Veal Chop Parmigiana is sure to become a favorite in your household. It’s a dish that celebrates the rich, savory flavors of Italian cuisine while being simple enough for a quick weeknight dinner. So gather your ingredients, follow the steps, and enjoy a hearty meal that the whole family will love! You can learn more about this topic.

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Easy Veal Chop Parmigiana

Recipe by itachi sarah

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Italian Difficulty: Easy

🍽️

Servings

− 1 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

This recipe brings together tender veal chops, savory homemade marinara sauce, and a generous topping of melted cheese, creating a dish that embodies the essence of classic Italian cuisine.

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Ingredients

US Metric

• 4 veal chops (about 1 inch thick)
• 1 cup all-purpose flour
• 2 large eggs (beaten)
• 1 cup breadcrumbs (preferably Italian seasoned)
• Salt and pepper to taste
• 2 cups canned crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Directions

1.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer on low heat for 20 minutes.

2.

Pat the veal chops dry with paper towels and season both sides with salt and pepper.

3.

Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each veal chop in flour, then in the egg, and finally coat with breadcrumbs.

4.

Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the breaded veal chops and cook for about 4-5 minutes per side, or until golden brown and cooked through.

5.

Preheat your oven to 375°F (190°C). Spoon marinara sauce over each veal chop, then sprinkle both mozzarella and Parmesan cheese on top.

6.

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.

7.

Remove from the oven, let cool for a few minutes, and garnish with fresh basil before serving.