Gluten Free Veal Parmesan with Meatballs in Marinara Sauce

Gluten Free Veal Parmesan with Meatballs in Marinara Sauce

Italian Veal or Chicken Parmesan with meatballs and marinara dinner!

In this recipe I often use boneless chicken breast in place of veal if I can’t find the veal. The recipe would be exactly the same with chicken instead of veal. On Christmas day this year I made both along with Italian meatballs on the side with Marinara sauce. And I served it with a salad, Italian dressing and I also served a Gluten free Panettella (Italian sweet bread) commonly served in Italy on( Natale) which is Christmas.  My son and future daughter-in law helped in the preparation. This meal is a lot to make, but it’s a nice recipe to make in the kitchen while bonding with other family members as you make it together. I had fun, cooking with them, and my husband was gracious enough to do the dishes. You see if you have help. You end up with a healthy homemade Gluten free meal without feeling like you just did a shift in a diner, as my son Paul would put it. You can also adjust this recipe by making it lower in fat. You can get low fat cheeses and use less of it.


Veal Parmesan:


3 1/2 pound packages of veal thinly sliced for picante (or about 4 boneless chicken breasts).

One medium size package of parmesan cheese

one medium size package of mozzarella cheese

6 slices of provolone cheese

fresh parsley

marinara sauce (either jarred or homemade) I use homemade, my son makes a really great marinara sauce. See the recipe below.

Gluten free bread crumbs about 2 cups

Gluten free Flour also about 2 cups (you will combine the flour and bread crumbs together)

3 eggs

1-cup of milk.

Basically you will first mix the flour and bread crumbs together. Mix till well blended.

Then in another bowl beat the eggs and add the milk . You will want the bowls side by side to be able to coat the chicken or veal well. Then spread out the chicken or veal on some waxed paper. So you have a line of first the veal or chicken, then the egg and milk mixture, then the bread crumbs and flour mix, and finally  the pan with olive oil in it, ready to receive the meat for frying.

Preheat your frying pan with a little olive oil in it.  The temperature in the pan should be on  low to medium flame or electric stove. Basically you will want to start by taking a piece of chicken or veal dip it in the egg mixture . Be sure to dip the meat till fully coated, then roll it in the bread crumb mixture till fully coated. Repeat one more time for a thicker crust around the meat. Dip only once for a thinner crust. After the meat is fully coated with the bread crumb mixture place in the preheated pan for frying.  Fry for about 5-6 minutes then turn over carefully so the breading stays in place. And fry on the other side about 5-6 minutes, or until the center is done. Watch carefully so the bottom of the meat doesn’t burn. You can add extra olive oil each time you complete one round of frying and adding another.

At this point, take out a baking pan about 9×11 or so, and coat the bottom of the pan with marinara sauce. A thin layer is fine. Just enough so the meat won’t stick while baking.  Then add the fried meat, top with marinara till thoroughly coated and  top each piece with the variety of cheeses to you liking.  Bake uncovered at 350 degrees for 30 minutes or until the cheese is bubbly and fairly brown. This should ensure the chicken is thoroughly cooked.  The dish should have a nice cheese crust on the side of the baking pan.  Top with fresh parsley!  Serve with a homemade salad and Gluten free bread of your choice.  If you don’t want bread, I often use gluten free linguini on the side with the marinara sauce. I also have served this with my grandmothers recipe of homemade Italian meatballs.  See recipe for meatballs below.


Italian Meatballs:


1/4 cup of dried  Gluten free bread crumbs

1/4 cup of chopped onion

1/4 cup of chopped green or yellow pepper (any color pepper will do)

1- tablespoon of minced or fresh garlic

1- teaspoon of (durkee or McCormick) oregano . There are other brands of spices that are GF , but these are the ones I use.

1/4 teaspoon of pepper

a dash of salt if you are cutting back on sodium. Or 1/2 teaspoon of salt if you are ok with sodium.

1- pound of ground beef

6 tablespoons of Kraft parmesan sprinkle cheese

1- teaspoon of Italian seasoning.

1-package of Gluten free spaghetti. I like Tinkyada brand, it’s the closest to regular spaghetti taste


Mix all Ingredients together in a mixing bowl. Using your hands will ensure a good mix. I get right into it. Be sure the ingredients are well mixed . Then form into golf ball size balls, and fry in a dry skillet till fully cooked turning occasionally so they don’t burn.  After they are fully cooked, While still in the pan top with marinara sauce, and top with more parmesan and Italian seasoning to taste. Let it simmer in the marinara just a few moments, then serve with spaghetti and salad of your choice.  It makes a nice meal for family get together’s.  Enjoy. Any questions, you can always contact me in the comment section of this blog. Thanks for visiting today!  Iris



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