Fast Veal Parmigiana




  • 1/2 lb veal leg cutlets, 1/8” to 1/4” thick
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoned dry bread crumbs
  • 1/4 cup prepared spaghetti sauce
  • 1/4 cup shredded Mozzarella cheese
  • 2 teaspoons grated Parmesan cheese


Pound veal cutlets to 1/8″ thickness, if necessary.

In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.

Place cutlets in skillet; cook 2 minutes.

Turn; season with 1/8 teaspoon salt and top each with sauce and mozzarella cheese.

Cover and continue cooking 1-2 minutes for medium doneness.

Do not overcook.

Remove from skillet; sprinkle with Parmesan cheese.

Serve with pasta, if desired.