Easy veal parmigiana

Create a delicious family dinner the kids will love with our veal parmigiana recipe. With crumbed veal, eggplant and an easy tomato sauce, this tasty recipe will be ready in no time. Best served with chips!

  • 10 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Serves 4
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Easy veal parmigiana
  • 1 cup seasoned flour
  • 2 eggs, beaten
  • 2 cup panko breadcrumbs
  • 1/4 cup grated parmesan
  • 2 tablespoon chopped parsley
  • 4 veal scallopini
  • 2 tablespoon olive oil
  • 2 lebanese eggplant, sliced lengthwise
  • 400 millilitre bottle tomato passata
  • 3/4 cup grated mozzarella
  • basil leaves, salad, fries to serve


Easy veal parmigiana
  • 1
    Lightly grease and line a large oven tray. Place flour, eggs and breadcrumbs into three separate shallow dishes. Stir parmesan and parsley through breadcrumbs.
  • 2
    Coat veal in flour, shaking off excess. Dip into egg then breadcrumbs. Transfer to tray. Chill for 30 minutes
  • 3
    Preheat grill on high. Lightly grease an oven proof dish.
  • 4
    In a large frying pan, heat half oil on high. Fry veal for 2-3 minutes each side. Arrange in a single layer in dish.
  • 5
    Meanwhile, heat a chargrill pan on high. Brush eggplant with remaining oil. Char-grill for 1-2 minutes each side until tender and grill marks appear.
  • 6
    Top each veal steak evenly with eggplant and tomato passata. Season. Sprinkle with cheese.
  • 7
    Grill for 2-3 minutes until tomato is bubbling and cheese melts. Scatter with basil leaves. Serve with salad and fries.


If preferred, use sliced tomato instead of passata before grilling and serve warmed passata as a sauce. Pork or chicken schnitzels can be used instead of veal.

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