Veal Parmigiana from Buca di Beppo features tender breaded veal cutlets layered with tangy marinara sauce and melted mozzarella cheese, baked to golden perfection and garnished with fresh basil, offering a hearty Italian classic with rich flavors and a crispy, cheesy crust.
Equipments
- Meat mallet
- Shallow bowls
- Baking sheet
- Wire rack
- Large skillet
- Tongs
- Paper towels
- Oven-safe baking dish
- Ladle
- Chef’s knife
- Cutting board
- Grater (for cheese, if not pre-shredded)
- Oven mitts
Ingredients
- 1 lb veal cutlets
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves
- Salt
- Black pepper
- Olive oil
When preparing veal cutlets for Veal Parmigiana, pound them evenly using a meat mallet to ensure uniform thickness and even cooking. Use Italian-style breadcrumbs mixed with grated Parmesan cheese for a flavorful and crispy crust, and make sure to season the flour and eggs with salt and black pepper before dredging. Marinara sauce should be rich and tangy to complement the tender veal, while fresh basil adds a burst of aromatic freshness just before serving. Use an oven-safe baking dish for layering and baking the cutlets with sauce and mozzarella to achieve the perfect melted, golden cheese topping. You can recreate the hearty, crispy, and cheesy flavors of Veal Parmigiana from Buca di Beppo with this copycat recipe designed for your kitchen.
Instructions
- Preheat oven to 400°F (200°C).
- Place veal cutlets between plastic wrap and pound to 1/4-inch thickness with meat mallet.
- Season cutlets with salt and black pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs and milk, one with mixed breadcrumbs and grated Parmesan.
- Dredge each cutlet in flour, shaking off excess.
- Dip floured cutlet in egg mixture.
- Coat cutlet with breadcrumb-Parmesan mixture, pressing to adhere.
- Place breaded cutlets on wire rack over baking sheet.
- Heat olive oil in large skillet over medium-high heat.
- Brown cutlets in batches, 2-3 minutes per side, until golden.
- Drain cutlets on paper towels.
- Spread thin layer of marinara sauce in oven-safe baking dish.
- Arrange browned cutlets in baking dish.
- Top each cutlet with more marinara sauce.
- Sprinkle shredded mozzarella evenly over cutlets.
- Bake uncovered for 15-20 minutes, until cheese is melted and bubbly.
- Remove from oven; let rest 5 minutes.
- Garnish with fresh basil leaves, serve hot.
Substitution
Veal Parmigiana from Buca di Beppo copycat menu can be adapted by using thinly sliced chicken breast instead of veal for a more accessible and budget-friendly alternative. If Italian-style breadcrumbs are unavailable, mix seasoned breadcrumbs with Italian herbs to replicate the flavor profile. Using pre-shredded mozzarella cheese saves time, but freshly grated mozzarella melts more evenly and enhances texture. When frying the cutlets, maintain medium heat to achieve a crispy crust without overcooking the meat. Remember to pat the cutlets dry with paper towels before breading to ensure the coating adheres properly and to avoid sogginess.
Tips
Pounding veal cutlets evenly to 1/4-inch thickness ensures they cook quickly and uniformly, preventing toughness. Using a wire rack over a baking sheet for breaded cutlets before frying helps excess coating fall off, keeping the crust crispy instead of soggy. When browning the cutlets, avoid overcrowding the skillet to maintain oil temperature and achieve a golden crust. Your veal parmigiana will have best flavor and texture when baked uncovered for 15-20 minutes until the cheese is bubbly and slightly browned.
Nutritions
Veal Parmigiana provides a rich source of protein from tender veal cutlets, essential for muscle repair and growth. The dish also offers calcium and phosphorus from melted mozzarella and grated Parmesan cheese, promoting strong bones and teeth. Olive oil contributes heart-healthy monounsaturated fats, while marinara sauce adds vitamins A and C from tomatoes, supporting your immune system. Be mindful of sodium content from cheese and salt, which may affect individuals monitoring their salt intake.
Storage
Store leftover Veal Parmigiana in an airtight container to maintain its crispy crust and prevent moisture absorption. Refrigerate within two hours of cooking and consume within 3-4 days to ensure freshness and safety. When reheating, use an oven preheated to 350degF (175degC) to restore the cheese's melted texture and the veal's crispy exterior, avoiding sogginess.
Variation or Alternatives
Try substituting veal cutlets with thinly sliced chicken breast or eggplant for a lighter or vegetarian alternative. Swap Italian-style breadcrumbs with panko for an extra crispy crust. Instead of frying, you can bake the breaded cutlets directly on a wire rack for a healthier preparation that reduces oil absorption. To deepen the flavor, add a pinch of garlic powder or Italian seasoning to the breadcrumb mixture before coating Your cutlets.
Allergies
Veal Parmigiana contains common allergens such as eggs, milk, and wheat found in the breadcrumbs, flour, and cheese, which may pose risks for individuals with allergies to dairy or gluten. The presence of Parmesan and mozzarella cheese also means it contains lactose and casein, which could trigger reactions in those with dairy sensitivities. If you have allergies, be sure to check each ingredient carefully before enjoying this dish.
Why this recipe?
Veal Parmigiana from Buca di Beppo is cherished for its tender, breaded veal cutlets layered with rich marinara sauce and melted mozzarella, delivering authentic Italian flavors that satisfy hearty appetites. The dish's perfect balance of savory, tangy, and cheesy elements creates a comforting dining experience that keeps patrons coming back. Making a copycat version allows you to recreate this beloved classic at home, ensuring freshness and customization to suit your own taste preferences. Your kitchen becomes a genuine Italian trattoria with every bite of this iconic Buca di Beppo favorite.