Crispy Parmesan Schnitzel Parmigiana

Schnitzel’s crisp Viennese breading meets Italian parmigiana when thin cutlets are fried golden, then blanketed in marinara and melted mozzarella. Parmesan in the panko crust and fresh basil finish this hearty dinner hybrid.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 48g protein
• 32g carbs
• 34g fat
• 3g fiber

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Ingredients

• 4 (about 5 oz each) veal or pork cutlets
• 1 cup all-purpose flour
• 3 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup olive oil
• 2 cups marinara sauce
• 8 oz sliced fresh mozzarella
• 1/4 cup fresh basil leaves
• 4 lemon wedges

Instructions

1. 1Place each cutlet between plastic wrap and pound with a meat mallet until evenly thin, about 1/4-inch thick, taking care not to tear the meat. Season both sides lightly with salt and pepper.
2. 2Set up three shallow dishes: flour in the first, beaten eggs in the second, and a mix of panko, grated Parmesan, and Italian seasoning in the third.
3. 3Dredge each pounded cutlet first in flour, shaking off excess, then dip fully in egg, and finally press firmly into the Parmesan-panko mixture so the coating adheres in an even layer on both sides.
4. 4Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering, about 350°F. Working in batches if needed, fry the breaded cutlets 3 to 4 minutes per side until deep golden brown and crisp.
5. 5Transfer fried cutlets to a paper-towel-lined plate briefly, then arrange them in a single layer in the same skillet or a baking dish.
6. 6Spoon warm marinara sauce evenly over each cutlet, covering the surface without drowning the crisp edges.
7. 7Top each sauced cutlet with slices of fresh mozzarella. Place the skillet under a preheated broiler set to high for 2 to 3 minutes until the cheese melts and bubbles with light golden spots.
8. 8Remove from the broiler, scatter torn fresh basil over the melted cheese, and let rest 1 minute so the juices settle.
9. 9Serve immediately with lemon wedges on the side for squeezing, keeping the breaded cutlet as the clear centerpiece under its Parmesan-marinara crown.