Quebec Grain-Fed Veal Cutlets, Parmigiana

Type of cut: cutlets

Yield: 1 cutlet

Degree of difficulty: easy

Cooking method: stir frying and sautéing

VDGQ-icon-classic-recipesEach recipe has a story!

It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…

It is difficult to identify the origin of parmigiana veal cutlets, as all regions of Italy have their own version of parmigiana and believe they are the creators of this classic dish. Often, the preparation differs from one region to another. Sometimes, the cheese is added to the beaten egg and other times, to breadcrumbs and/or spices. The difference can even be in the shape or in the way of incorporating the ingredients in the cutlet. This is the reason why we are presenting a simplified version of this great classic dish.



  • 115 g (4 oz) breaded Quebec Grain-Fed Veal cutlet*
  • 60 ml (1/4 cup) of tomato sauce**
  • Salt, pepper and parsley
  • Blend of mozzarella and parmesan cheese

Preparation in 4 easy steps

  1. Cooking

In a skillet, heat 15 ml (1 tbsp) of olive oil over high heat. Cook the veal cutlet over high heat for 30 seconds on each side to brown the breading.

  1. Sauce

Place the veal in a baking pan and add the tomato sauce.

  1. Seasonings

Season to taste.

  1. Topping

Cover the cutlet with a blend of mozzarella and parmesan cheese.
Brown in oven, on top rack, at maximum heat setting (broil).


* Light breading for cutlet: lightly coat the veal cutlet in flour, then dip it in one egg beaten with a little milk, and finally in the bread-crumb mixture.

** Tomato sauce: sauté finely chopped vegetables of your choice (onions, garlic, celery, carrots and sweet peppers) in the olive oil. Add diced Italian tomatoes, or for a finer texture, use crushed Italian tomatoes.

Let simmer over medium-high heat until desired consistency, about 15 to 20 minutes, and season to taste (salt, pepper, Italian spices and basil).


Suggested side dishes: serve with vegetables and risotto or pasta.

VDGQ-icone-chef Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.