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Crispy Kosher Veal Parmesan Without Dairy (Meat Recipe)

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Meat (Fleishig)

Veal parmesan normally gets a blanket of melted cheese, which can’t be combined with meat. This version keeps the crisp, double-breaded veal cutlets and a rich homemade marinara with garlic, basil and oregano, and leaves out the cheese.

Getting a Crisp Coating

Pound the cutlets to 1/4 inch so they cook quickly. Dredge in flour, dip in egg, then press into a mix of panko and regular breadcrumbs seasoned with garlic powder and oregano. Let the breaded cutlets rest for 10 minutes so the coating sets, then fry in hot oil until golden. Spoon the sauce over just before serving so the coating stays crisp.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. If you want a cheesy topping, use a pareve mozzarella-style shred. Check that your marinara sauce is pareve.

Make-Ahead

The sauce can be made 3 days ahead. Leftover cutlets reheat in a 375°F oven in 5 to 7 minutes.

Crispy Kosher Veal Parmesan Without Dairy (Meat Recipe)
This kosher veal parmesan achieves perfect crispiness without any dairy, using a double coating technique and herb-rich tomato sauce that delivers all the comfort you're craving.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Veal
  • 1.5 pounds veal cutlets pounded to 1/4-inch thickness
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 cup regular breadcrumbs
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 cup vegetable oil for frying
For the Sauce
  • 2 cups marinara sauce kosher certified
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup fresh parsley chopped for garnish

What I use for this recipe

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Method
 

Prepare the Sauce
  1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  2. Add marinara sauce, basil, and red pepper flakes if using. Simmer for 15 minutes, stirring occasionally. Keep warm.
Prepare the Veal
  1. Set up three shallow dishes: flour in the first, beaten eggs in the second, and combined panko and regular breadcrumbs mixed with salt, pepper, garlic powder, and oregano in the third.
  2. Pat veal cutlets dry and season both sides lightly with salt and pepper.
  3. Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Coat thoroughly in seasoned breadcrumb mixture, pressing gently to adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F or a breadcrumb sizzles immediately when dropped in.
Cook the Veal
  1. Carefully place 2 cutlets in the hot oil, don't overcrowd the pan. Cook for 3-4 minutes until golden brown on the bottom.
  2. Flip carefully and cook another 3-4 minutes until golden brown and cooked through. Internal temperature should reach 145°F.
  3. Transfer to a paper towel-lined plate to drain. Repeat with remaining cutlets.
  4. Serve immediately topped with warm marinara sauce and garnish with fresh parsley.

Notes

For extra crispy results, let the breaded cutlets rest for 10 minutes before frying. This helps the coating stick better. Leftover cutlets can be reheated in a 375°F oven for 5-7 minutes to restore crispiness. The sauce can be made up to 3 days ahead and reheated before serving.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 750mg 33%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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