Veal Parmesan Recipe

This Veal Parmesan recipe features a bone-in frenched veal chop pounded thin, breaded with flour, egg, panko, and Parmesan, fried until golden, then finished under the broiler with melted mozzarella and more Parmesan. Featured on Gusto TV’s Bring on the Karbs, this recipe from Erica and Josh Karbelnik is a crispy, cheesy, Italian-inspired Sunday dinner centerpiece served over a rich San Marzano tomato sauce.

The Inspiration

Veal Parmesan is a beloved Italian-American comfort food classic, known for its combination of crisp breaded meat, savoury tomato sauce, melted cheese, and fresh herbs. This version takes the familiar appeal of veal parmigiana and gives it a dramatic Sunday dinner presentation by using a large bone-in, frenched veal chop. The result is rustic, generous, and visually impressive, with all the flavours people love from classic Veal Parmesan in a format that feels special enough for a celebratory meal.

This Veal Parmesan stands out because it feels both familiar and elevated. The bone-in veal chop gives the dish a steakhouse-style presence, while the tomato sauce, mozzarella, Parmesan, oregano, and basil keep it connected to the comforting flavours of classic Italian-American cooking. It is an ideal recipe for anyone who loves crispy cutlets, cheesy mains, Sunday dinner traditions, or showstopping comfort food.

On Bring on the Karbs, Erica and Josh Karbelnik bring a playful, improvised, flavour-forward approach to cooking. It is indulgent, satisfying, and built for sharing, yet the method remains approachable: simmer the sauce, pound and bread the veal, fry until golden, broil with cheese, and serve over tomato sauce.

Ingredients

• 1 large veal chop, bone in, frenched
• 1/2 cup (118 ml) flour
• 1 egg, beaten
• 1/4 cup (59 ml) panko breadcrumbs
• 1 cup (237 ml) Parmesan cheese, grated
• Olive oil
• Salt to taste
• 1 (28 oz or 828 ml) can crushed san Marzano tomatoes
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) onion powder
• Fresh oregano
• Fresh basil
• 1 cup (237 ml) mozzarella, shredded
• Vegetable oil for frying

Method

• Make the tomato sauce by adding tomatoes, oregano, garlic, onion powder, basil, and salt to a pot over medium heat. Let simmer and cook down to get thick.
• Place the veal chop between sheets of parchment paper and pound thin. Bread the veal chop, starting in flour, then beaten egg, then panko and half the grated Parmesan cheese.
• Heat oil in a pan over medium high heat. Fry veal chop until golden brown on both sides.
• Preheat broiler. Place veal chop on a wire rack in a baking sheet and top with mozzarella and Parmesan. Place under the broiler just until cheese is melted.
• Spread out tomato sauce on a dish and place the veal chop on top. Garnish with freshly grated Parmesan cheese and fresh basil leaves.

Serving Suggestions

This Veal Parmesan is a spectacular main dish for Sunday dinner, especially when served as the centerpiece of an Italian-inspired meal. Because the veal is crispy, cheesy, and rich, it pairs beautifully with sides that bring freshness, acidity, or comforting balance. Serve it with a simple arugula salad, a fennel and cucumber salad, roasted broccolini, sautéed rapini, green beans, or a citrus-dressed vegetable side to cut through the richness of the mozzarella and Parmesan.

Final Thoughts

This Veal Parmesan recipe is a celebration of classic comfort food with an impressive Sunday dinner twist. By using a large bone-in frenched veal chop, the dish becomes more dramatic than a standard cutlet while still delivering the familiar flavours of crispy breading, tomato sauce, melted mozzarella, Parmesan, fresh basil, and oregano. It is rich, savoury, and satisfying, with the perfect contrast between golden crust, tender veal, bright tomato sauce, and bubbling cheese.

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