Print Friendly, PDF & Email

This Veal Parmigiana Recipe will bring all the flavor of a little Italian cafe to your kitchen table!  

For me, this recipe also brings back so many memories of summers gone bye. 

You see, I have an uncle that is Italian.  My Uncle and Aunt lived in Louisiana when I was a little girl, and I can still vividly remember the smells coming from their kitchen, as well as the raised voices and the banging pots and pans.  As a little girl, I always thought they were arguing about the way to make things, what I realize as a grown woman with a kitchen of my own is that they were just perfecting their techniques. 

They lived in this big old house, with a bayou right across the road, a treasure trove of antiques and junk in the attic, and only a forty-five minutes to New Orleans.  But most importantly, they had the biggest kitchen I had ever seen.  It had a large kitchen island that I would sit at and watch them while they fussed over the meal.  I never knew if my Aunt was going to be cooking up some Cajun fare or if my Uncle was going to make it an Italian night.  No matter what, the kitchen would get loud, and the smells would start to permeate the house.  By the time dinner was ready, my stomach was growling, and my mouth was watering.   

Years later, when I fell into the restaurant business, my Aunt made the trek to Texas to taste my Cajun fare, and I was never more proud than when she gave me her stamp of approval.  Even the Texas Monthly food critic didn’t make me as nervous as when my Aunt Marilyn sat down at my dining room table.  

Now that I have escaped the commercial kitchen and started this food blog, my Aunt has started sending me all her recipes.  I took her Veal Parmigiana Recipe, had to make a few small-town changes, and now it’s time for me to pass it on to you.  

As you make this, I hope the smells of tomatoes and onions brings back a few memories, but if not, I hope a few memories are made as you try this out.   

Veal Parmigiana
PREP: 20 MinutesCOOK: 20 minutesYield: 6 Servings

Veal Parmigiana Recipe


-This is the first small town change I had to make.  Veal is not something we can find in our local stores.


  1. The first thing you are going to want is to have a glass of wine to drink while making this.  Just to get into the Italian mode.
  2. Then you need to have one plate, one small bowl,  and two dishes ready.  I like to use glass pie plates as containers for the flour and the breading.
  3. Take the tenderized steak and gently pound it with a meat cleaver, or roll it out with a rolling pin.  You are going to want the meat to be ¼ inch thick.  
  4. Cut the steaks into smaller (4 x 4 inch) portions.
  5. Take a paper towel and dry the meat off by pressing it with the towel.  
  6. Place that on a plate and now let’s make the tomato sauce.
  7. Drain the juice off of the stewed tomatoes and cut the tomatoes into small pieces.  
  8. Place the tomatoes in a small saucepan and heat them over medium heat. 
  9. Add the tomato paste, water, salt, onion powder, Italian seasoning (mine or your favorite one will do), and sugar to the saucepan.  Bring to a bubble.  
  10. Turn heat to low and simmer for 20 minutes. 
  11. While simmering…..
  12. In one of the pie plates, put flour.
  13. In the other pie plate, put the panko and the grated parmesan cheese.
  14. In the small bowl, whisk together the egg and the milk.
  15. In a large frying pan, slowly melt the stick of butter.
  16. Now, let the fun begin! 
  17. Take the dried off cube steak, press into the flour to lightly coat the steak, dip the steak into the egg and milk bowl, and then press the steak into the panko and cheese breading.  Repeat this process until all the steaks are coated. 
  18. You are then going to fry the steak, in the melted butter, over medium heat (you do not want the butter to start burning) until they are crisp.  This is approximately 3 minutes on each side or until they are a beautiful light brown color.  
  19. Place the tomato sauce on the steak and serve. 


Maurie Kay

Leave a Reply

%d bloggers like this: