Go Back
Bone-in thin veal chop parmigiana with melted cheese and tomato sauce on white plate

Bone-In Veal Chop Parmigiana

Bone-in veal chop butterflied, breaded with Italian breadcrumbs and Parmesan, pan-fried until golden, then baked with marinara sauce and melted fresh mozzarella.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Breaded Veal Chop
  • 1 bone-in veal chop butterflied and pounded to 1/4 inch
  • salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 eggs beaten
  • 1-1 1/2 cups Italian breadcrumbs
  • 1/4 cup grated Parmesan for breading
  • olive oil for frying
For Finishing
  • 1-1 1/2 cups marinara or tomato sauce
  • fresh mozzarella sliced
  • extra grated Parmesan

Equipment

  • Large skillet
  • Meat mallet or heavy skillet (for pounding)
  • Oven-safe skillet or baking pan
  • Wire rack
  • Three shallow dishes (for breading station)

Method
 

  1. Butterfly the veal chop around the bone. Place between plastic wrap and pound to 1/4 inch thickness. Season both sides with salt and pepper.
  2. Set up breading station: flour, beaten eggs, and Italian breadcrumbs mixed with 1/4 cup Parmesan. Dredge veal in flour, dip in egg, then press firmly into breadcrumb mixture on all sides.
  3. Heat olive oil (1/4 inch deep) in a large skillet over medium-high heat. Fry veal chop 2-3 minutes per side until deep golden. Remove and drain on a wire rack. Do not cook through.
  4. Preheat oven to 375°F. Spread a thin layer of marinara on the bottom of an oven-safe pan. Place fried veal chop on top. Spoon a light layer of sauce over the veal.
  5. Sprinkle grated Parmesan over the chop, then layer fresh mozzarella slices on top. Bake 10-15 minutes until cheese is melted and sauce is bubbling. Optional: broil 1-2 minutes for browned cheese spots.

Notes

Ask your butcher: Have them butterfly the chop around the bone for you if you are not comfortable doing it yourself.
Do not overcook during frying: Golden crust, slightly underdone center. It finishes in the oven.
Sauce amount: Keep it light. A thin coat on the bottom and top. Drowning the chop in sauce destroys the crust.
Rest the breading: Let the breaded chop sit 5-10 minutes before frying. This sets the egg wash and prevents the coating from falling off in the oil.