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Veal cutlets parmigiana
Veal cutlets parmigiana

Veal cutlets parmigiana

Preparation 20 min
Cooking time 25 min
Servings 4


  • 1 large egg, beaten
  • 75 ml (5 tbsp) milk
  • 90 ml (6 tbsp) oil
  • Salt and freshly ground black pepper
  • 60 ml (1 /4 cup) flour
  • 250 ml (1 cup) breadcrumbs
  • 15 ml (1 tbsp) butter
  • 4 veal cutlets, about 150 to180 g (5 to 6 oz) each
  • 30 ml (2 tbsp) Parmesan cheese
  • 300 ml (1 1/4 cups) warm tomato sauce (see “Quick tomato sauce” recipe)
  • 180 ml (3/4 cup) mozzarella cheese, shredded

Quick tomato sauce:

  • 45 ml (3 tbsp) oil
  • 1 medium onion, coarsely chopped
  • 2 to 3 garlic cloves, finely chopped
  • 2 cans, 796 ml (28 oz) diced tomatoes
  • 1 can, 156 ml (5 oz) tomato paste
  • Salt and ground black pepper
  • 45 to 60 ml (3 to 4 tbsp) fresh basil, chopped


  1. In a bowl, mix together the egg, milk and a third of the oil. Season with salt and pepper.
  2. On a large shallow dish, place the flour, and on another place the breadcrumbs.
  3. Season the cutlets with salt and pepper.
  4. Flour them and dip them in the egg wash. Drain well.
  5. Coat the cutlets well with breadcrumbs on both sides.
  6. Preheat the oven to 180°C (350°F).
  7. In a large skillet, heat the butter and remaining oil over medium heat.
  8. Brown the cutlets on both sides. Set aside on a cookie sheet.
  9. Sprinkle with Parmesan cheese, top with warm tomato sauce and garnish with mozzarella cheese.
  10. Place in the oven for 10 minutes. The cheese should be well browned.
  11. Serve with a salad and vinaigrette or long pasta with butter.

Quick tomato sauce:

  1. Heat the oil over medium heat in a saucepan.  
  2. Sweat the onion for a few minutes (without colouring). Add the garlic and stir.
  3. Add the tomatoes and tomato paste. Bring to a boil.
  4. Season with salt and pepper. Lower the heat and cook for 20 minutes.
  5. Stir in the basil just before adding the sauce to your recipe.
  6. Serve.
Availability in stores