Veal parmigiana

A classic Italian dish popularised in New York by Italian immigrants.

  • 50 mins cooking
  • Serves 4
  • Print


  • 2 teaspoon olive oil
  • 1 medium (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 400g cans chopped tomatoes
  • 3 teaspoon sugar
  • 1/4 teaspoon ground dried oregano or fresh oregano leaves
  • 1/2 cup (75g) plain flour
  • 2 eggs, lightly whisked
  • 1 tablespoon water
  • 3 cup (210g) stale breadcrumbs
  • 4 large or 8 small (800g) veal schnitzels
  • vegetable oil, to shallow fry
  • 1 cup (80g) freshly grated parmesan


  • 1
    Heat oil in a medium saucepan. Cook onion and garlic, stirring, until softened. Add tomato, sugar and oregano. Simmer, uncovered, for 15 minutes or until slightly thickened. Season with salt.
  • 2
    Meanwhile, season flour and place on a plate. Combine egg and water in a bowl. Place breadcrumbs on a separate plate. Toss veal in flour and shake away excess, then dip in egg and coat with breadcrumbs.
  • 3
    Shallow-fry veal, in batches, in hot oil until browned on both sides. Drain on absorbent paper.
  • 4
    Preheat the grill to high. Place veal on an oven tray and top each piece with a 2 generous spoonfuls of tomato sauce. Top with parmesan and grill until lightly browned.
  • 5
    Sprinkle veal with chopped parsley and serve with buttered pasta spirals, if desired.


Tomato sauce suitable to freeze. Not suitable to microwave.

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