Veal Chop Parmesan with Vodka Sauce | CookOS

Veal Chop Parmesan with Vodka Sauce

Name: Veal Chop Parmesan with Vodka Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1 large bone-in veal chop, breaded; 2 cups vodka sauce; 1/4 cup grated Parmesan cheese; 1 tbsp olive oil; 4 slices mozzarella cheese; fresh basil leaves, for garnish

A thick, bone-in veal chop breaded and deep-fried until golden, then smothered in creamy vodka sauce and melted mozzarella and Parmesan before baking until bubbly. This Italian-American classic delivers crispy exterior with tender meat inside.

🌍Italian-American 🏷️Veal chop parmesan 🏷️Veal parmesan 🏷️Vodka sauce 🏷️Comfort food Cheesy

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Total

20 min

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by devourpower

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Ingredients

1 large bone-in veal chop, breaded
2 cups vodka sauce
1/4 cup grated Parmesan cheese
1 tbsp olive oil
4 slices mozzarella cheese
fresh basil leaves, for garnishoptional

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Instructions

1
Deep fry the breaded veal chop until golden brown and crispy.
2
On an oven-safe plate, spread a base layer of vodka sauce.
3
Place the fried veal chop on top of the sauce.
4
Ladle a generous amount of vodka sauce over the entire veal chop.
5
Sprinkle with grated Parmesan cheese.
6
Drizzle with olive oil.
7
Layer slices of mozzarella cheese over the top to completely cover the chop.
8
Place in an oven or under a broiler to melt the cheese until golden and bubbly.
9
Remove from the oven and carefully transfer to a serving plate.
10
Pour any remaining sauce from the cooking pan over and around the chop.
11
Garnish with more grated Parmesan cheese and fresh basil leaves before serving.

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Tips & Notes

Pro tips

Pound the veal chop gently to even thickness before breading; this ensures faster, more even cooking without drying the meat.
Monitor oil temperature closely (350–375°F) when deep-frying; too cool produces greasy, soggy coating; too hot burns the outside before the center cooks.
Assemble the dish (sauce, cheese, basil) just before baking to prevent the coating from steaming and losing crispness.
Bake at 425°F for 8–12 minutes until cheese is bubbly and lightly browned; longer baking dries out the veal meat.

Substitutions

Vodka sauce → marinara sauce or cream-based pesto (vodka adds subtle depth; omit if unavailable)
Mozzarella → provolone or fontina (use same quantity; both melt smoothly)
Veal chop → thick-cut pork chop or chicken breast cutlet (adjust frying time for thinner cuts)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a 325°F oven for 10–15 minutes, covered, to avoid drying out the veal.

Equipment

deep frying pot or Dutch oven · meat thermometer · oven-safe skillet or baking dish

Common Questions

Can I use a veal cutlet instead of a bone-in chop?

Yes, but reduce cooking time significantly. Bone-in chops take longer to cook through; boneless cutlets will cook faster and won't have the same textural contrast.

What's the best way to bread the veal chop?

Dredge in flour, dip in beaten egg, then coat with panko or seasoned breadcrumbs. Let it rest on a plate for 5 minutes before frying so the coating adheres.

How do I know when the veal is cooked through before baking?

The meat should reach 145–160°F internally after deep-frying. Use a meat thermometer inserted away from the bone, or check that juices run clear.

Can I make this ahead?

Bread and fry the chop up to 4 hours ahead; store uncovered in the fridge. Top with sauce and cheese just before baking.

Is there a lower-fat cooking method?

You can pan-fry in 1/4 inch oil instead of deep-fry, or shallow-bake the breaded chop at 400°F for 15–20 minutes, though you'll lose the deep-fried texture.