Bone-in Veal Parmesan


This is a meal for a special occasion. A Sunday family dinner, trying to impress a date or spouse, or in my case, a birthday dinner. My brother in law requested veal parm for his birthday and when I started googling different recipes I decided the bone-in was the only way to go. It’s a little bit of work, and requires some quick thinking/action at the end. It would be difficult to make by yourself for a lot of people. In my case, I had my mom and sister helping and I’m not sure I could have made it for 6 without them. It’s also a pricier meal and probably not the healthiest meal. That all being said, I don’t think it could have been better at a restaurant and we likely would have paid triple the price. So when you’re feeling adventurous, I highly, highly recommend this meal.  The reviews from the fam were that it was one of the best things we’ve ever made… Also, it doesn’t need a side. Serve it on a large plate and have a nice salad to accompany it. Anything else will take away from this tender, flavorful out of this world meal. You’ll be impressed you created it. 


  • 6  bone-in veal rib chops (1 per person), pounded thin if your butcher will do it
  • Buffalo mozzarella – it’s creamier, softer and more flavorful than regular mozz and perfect for melting (maybe 1 ball per 2 chops?)
  • Parmagiano reggiano
  • Pecorino romano
  • Panko bread crumbs
  • Fresh flat leaf Italian parsley, finely chopped (probably 4 tbsp chopped)
  • Heavy Cream (1/4 cup maybe?) 
  • 4 large eggs
  • Fresh Basil 
  • Seasonings for the bread crumbs: garlic powder, onion powder, salt, fresh cracked black pepper
  • Butter for frying – 1 pad per veal chop
  • Extra virgin olive oil for frying
  • Flour (a few tablespoons)
  • Really good tomato sauce – we used about 3 16oz jars of sauce. 
  • White wine (we used maybe 3/4 cup total)

Note: If you don’t have homemade really good tomato sauce, the only jarred sauce I recommend is Jerry’s.  Yes, it’s worth the shipping cost if you can’t find it locally. It’s incredible. Having good simple sauce for this recipe is KEY.  Here is a link to it. 


Set your oven broiler to high to get it nice and hot. I recommend reading through this whole recipe before beginning to make sure you are truly ready to go. For instance, now would be a good time to cut up your mozzarella, which we didn’t do and my sister managed to pull off in seconds when we needed it. Also a good time to open your bottle of white wine so it’s ready at your fingertips. 

If your butcher didn’t pound your veal, as in our case, you’ll want to give yourself some time to do this. It took longer than I expected to pound all 6. I put them on a cutting board with a piece of saran wrap over it and pounded them all as thin as I could. See photo below. It requires some elbow grease. When done, sprinkle with kosher salt and fresh cracked pepper.


Prepare your egg wash and bread crumbs in two separate dishes. First add eggs, heavy cream, salt & pepper to one tray. Using a fork, scramble the eggs and combine well.

Then prepare your bread crumbs. Depending on how much you are making, you want to have enough parsley that you see green speckled throughout the mix. You can’t really over do it. Add a few tablespoons of each cheese – pecorino and parmigiano; also, not something you can overdo. Then season with garlic powder, onion powder, salt & pepper.

When everything is done, the last step is to add a few tablespoons of flour to the egg wash. Combine well and you should have a thicker egg wash that really adheres to the veal. 

Dip your veal in the egg wash on both sides. Then drop off excess and transfer to tray of breadcrumbs. Really pat the breadcrumbs down into the veal, turn over and do the same to the other side. Repeat for each veal and set aside. 

Turn on your pan or pans. We ended up using two large pans and Mom and I each manned one. My sister helped as we yelled instructions at her to bring us things. It was a little chaotic for a few minutes, not ganna lie, but it was also fun. Now is also the time to get out some trays for the oven if you are making multiple veals. If you have enough pans to put in the oven per veal, that is ideal, but that couldn’t work for us. 

When you are ready and your pan is nice and hot, add a pad of butter and olive oil. When sizzling, add in your veal. You really only cook it for a minute or two on each side – you want nice browned bread crumbs. 






This is a good example of browned bread crumbs: 

Once you’ve cooked each side, add sauce to the top of the veal and some in the pan. The pan really shouldn’t have any oil or butter left it in at this point because it would have been soaked up. Shake the pan and let the sauce cook and warm up on the veal. Then add a dash of white wine on top. This tenderizes the veal even more (beyond the beating you gave it earlier). 

Then add a little more sauce and using two spatulas, or whatever works for you, move the veal to the cookie sheet. Remember it’s going to broil in the oven more. If you are putting the veal directly in the oven you can skip to the adding cheese part. Otherwise, just set aside the veal and move on to the next one. 

When all your veals are done, add slices of the mozzarella, sprinkle with parmesan and place your trays under the broiler. It’s done when the cheese gets nice and bubbly and browned. I would say we left them in for 4 or 5 minutes? It really depends how good your broiler is and like I said it was chaos. 

We put some extra sauce in a pan with white wine and reduced down while the veal was under the broiler. This was good for plating. 

When it comes out, add some fresh basil to each slice. 

To serve, put some of the sauce you warmed up and reduced down with wine directly on the plate. Add the veal on top. You don’t want it to be drenched in sauce, the ratio is important.  Serve with a good red wine and enjoy it. Like really enjoy it and clean up later. It was incredible. 

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