Best 9 Veal Parm With Spaghetti Recipes

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Indulge in a classic Italian-American culinary journey with our delectable Veal Parmesan with Spaghetti. This timeless dish features tender veal cutlets enveloped in a crispy parmesan crust, nestled atop a bed of perfectly al dente spaghetti. The rich marinara sauce, crafted with fresh tomatoes, herbs, and a touch of garlic, adds a burst of flavor that complements the savory veal and the tangy cheese. Accompanying this main course is a selection of mouthwatering recipes that elevate your dining experience. From the classic Caesar salad, with its crisp romaine lettuce, creamy dressing, and crunchy croutons, to the heavenly garlic bread, infused with the aroma of roasted garlic and herbs, each recipe adds a unique dimension to your meal. Embrace the art of Italian cuisine with this comprehensive guide, promising an unforgettable culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC VEAL PARMESAN



Classic Veal Parmesan image

This classic Veal Parmesan recipe combines crispy breaded veal with tomato sauce, Parmesan cheese, and melty mozzarella cheese for an incredible Italian meal.

Provided by NeighborFood LLC

Categories     Beef

Time 50m

Number Of Ingredients 12

1 lb veal cutlets or scallopini (about 4 cutlets)
Kosher salt and pepper
1/2 cup flour
2 eggs
3/4 cup bread crumbs
1 cup shredded Parmesan cheese, divided
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon dried basil
2 Tablespoons olive oil
1 cup jarred pasta sauce
4 thick slices fresh mozzarella cheese

Steps:

  • If you're using cutlets, place them between two slices of saran wrap and pound them until they're about an 1/8-1/4 inch thick. If you're using scallopini, proceed to step 2.
  • Season the veal with Kosher salt and pepper on both side.
  • Set out 3 bowls to bread the veal (large, shallow bowls work best for this). Add the flour to one and the eggs to another. Give the eggs a quick whisk.
  • In the third bowl, whisk together the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil.
  • Pick up one veal scallopini and dip it in the flour, coating it on both sides. Dip in the egg, then press into the breadcrumbs, making sure they're evenly distributed. Transfer to a plate and repeat with remaining veal.
  • Preheat the oven to 375 degrees.
  • Heat the olive oil in a large skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, or until browned and crispy. Transfer to a greased baking dish. Repeat with any remaining cutlets.
  • Top each cutlet with the remaining Parmesan. Spoon the spaghetti sauce over top, followed by a slice of mozzarella cheese. Bake for 15 minutes.
  • Serve the Veal Parmesan with a side of pasta or your favorite vegetable.

Nutrition Facts : Calories 735 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 61.9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1158 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat

LIGHTER VEAL PARMESAN AND SPAGHETTI RECIPE



Lighter Veal Parmesan and Spaghetti Recipe image

This veal Parmesan is an easy and relatively light version of the classic recipe. Serve with spaghetti or linguini and a salad and garlic bread.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 1h10m

Yield 4

Number Of Ingredients 14

6 thin veal cutlets (about 1 to 1 1/2 pounds)
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
1 green bell pepper (cut into thin strips)
1/3 cup dry white wine
1 can (14.5 ounces) diced tomatoes
1 large can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 large clove garlic (minced)
1 tablespoon chopped fresh parsley
1 teaspoon dried leaf oregano
1/4 cup freshly grated Parmesan cheese (plus more for serving)
8 ounces thin spaghetti or linguini
6 slices mozzarella cheese (or about 4 to 6 ounces shredded)

Steps:

  • Heat the oven to 350 F/180 C/Gas 4.
  • Heat the olive oil in a heavy skillet over medium heat. When the oil is hot, add the veal. Cook the veal for about 4 to 6 minutes, turning to brown both sides. Remove the veal and set aside.
  • Add the onion and green bell pepper to the skillet and cook until tender. Stir in the wine, tomatoes, tomato sauce, tomato paste, parsley, and oregano; blend well. Add the veal back to the pan and bring to a simmer. Reduce the heat to low, cover the pan, and simmer for 30 minutes, stirring occasionally. Add the Parmesan cheese and stir to blend.
  • Meanwhile, cook the spaghetti in boiling salted water following the package directions; drain thoroughly.
  • Mix about half of the sauce into the hot drained spaghetti. Put the spaghetti into a baking pan (approximately 13 x 9 x 2 inches). Top the spaghetti with veal cutlets and the remaining sauce. Top with the cheese slices or an equal amount of shredded mozzarella cheese.
  • Bake in the preheated oven for about 10 to 15 minutes, until cheese is melted.
  • Serve the dish with a tossed green salad and garlic bread, and pass the Parmesan.

Nutrition Facts : Calories 918 kcal, Carbohydrate 95 g, Cholesterol 200 mg, Fiber 10 g, Protein 51 g, SaturatedFat 12 g, Sodium 1549 mg, Sugar 18 g, Fat 36 g, ServingSize 6 veal cutlets (4 servings), UnsaturatedFat 0 g

LINDA'S SPAGHETTI WITH VEAL PARMESAN



Linda's Spaghetti With Veal Parmesan image

I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.

Provided by Lindas Busy Kitchen

Categories     Veal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb spaghetti (I use Dreamfields, and cook about 11 mins. after it starts boiling)
2 cups breadcrumbs
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup vegetable oil
4 thin veal fillets
2 egg whites
1/2 cup kraft mozzarella cheese, I use fat-free
3 -4 cups spaghetti sauce, I use my own without the sausage (Linda's Meaty Spaghetti Sauce)
parmigiano-reggiano cheese, shredded (optional)

Steps:

  • Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
  • Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
  • Beat the egg whites in a bowl.
  • Dip veal fillets first in the egg whites, then in the bread crumb mix.
  • Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
  • Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
  • In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
  • Place the fillets on the sauce mixture. Cover with cheese.
  • Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
  • Add about 1 cups of sauce into drained spaghetti. Mix in well.
  • Serve spaghetti onto plates.
  • Add more spaghetti sauce on top.
  • Place fillets onto plate.
  • Note:.
  • You can sprinkle Parmesano Reggiano cheese on top of each serving.

Nutrition Facts : Calories 2616, Fat 133.4, SaturatedFat 20.9, Cholesterol 22.1, Sodium 3417.7, Carbohydrate 291.4, Fiber 13.8, Sugar 44.6, Protein 61.3

VEAL MARSALA WITH SPAGHETTI



Veal Marsala with Spaghetti image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 11

4 ounces spaghetti
1 teaspoon olive oil
Salt and freshly ground black pepper
1/4 cup sliced green bell pepper
1/4 cup diced yellow onion
1/2 cup sliced mushrooms
One 6-ounce veal cutlet, pounded thin
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 cup Marsala wine or sherry
1 tablespoon unsalted butter

Steps:

  • Cook the pasta according to the package directions.
  • Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti.

RESTAURANT-STYLE VEAL PARMESAN



Restaurant-Style Veal Parmesan image

In my early years of cooking my favorite Italian-American dish was veal parm. Learn how to make this classic restaurant-style dish in your home.

Provided by Chef Dennis Littley

Categories     Entree

Time 40m

Number Of Ingredients 9

7 oz veal slices (3 ½ ounce per portion) (pounded thin and seamed together to make a 3 ½ ounce portion for each veal parm)
1 cup flour (seasoned with sea salt and black pepper)
1 cup eggwash (2 eggs whipped with water or milk)
1 cup Italian seasoned bread crumbs
1 oz prosciutto (2 thin slices)
8 oz spaghetti sauce
4 oz mozzarella cheese (shredded)
1 tsp Italian parsley (finely chopped (optional))
2 tbsp grated Romano Cheese

Steps:

  • Using a meat hammer pound out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.
  • Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
  • Coat the veal cutlet with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the veal cutlet, completely coating them.
  • Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.
  • Drain the fried veal cutlets on baking racks over sheet pans (or baking sheets).
  • On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
  • Add the sliced prosciutto on top of the breaded veal cutlet. Top with marinara sauce then grated Romano cheese.
  • Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley
  • Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.
  • Serve with your favorite pasta and enjoy!

Nutrition Facts : Calories 1030 kcal, Carbohydrate 97 g, Protein 65 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 588 mg, Sodium 2100 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 20 g, ServingSize 1 serving

VEAL PARMESAN



Veal Parmesan image

An easy to make, delicious Italian dish. Serve with spaghetti and garlic bread. Chicken can be used instead of veal.

Provided by Anita Hoffman

Categories     Other Main Dishes

Time 1h5m

Number Of Ingredients 9

1 lb veal cutlet, pounded thin
2 eggs, beaten
1 tsp salt
1/8 tsp pepper
3/4 c fine bread ceumbs
1/4 c grated parmesan cheese
1/4 c olive oil
2 c marinara sauce or tomato sauce
8 oz shredded mozzrella cheese

Steps:

  • 1. Combine bread crumbs and the 1/4 cup of grated Parmesan cheese.
  • 2. Dip cutlets into egg mixture which has been beaten with the salt and pepper, then into bread crumbs.
  • 3. Place meat on a rack to dry for 20 minutes.
  • 4. Heat olive oil in a large skillet. Brown cutlets 2 minutes on both sides, in hot oil over medium heat or until golden brown. Drain on paper towels.
  • 5. Place cutlets in a 3 quart baking dish. Pour sauce over cutlets and sprinkle with Parmesan cheese. Cover, use foil, and bake in 350 degree oven for 30 minutes or until tender.
  • 6. Remove cover and top with Mozzarella cheese. Bake until cheese melts, about 10 minutes.

VEAL PARMIGIANA



Veal Parmigiana image

Americans' love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 egg
2 tablespoons water
2/3 cup Progresso™ dry bread crumbs (any flavor)
1/3 cup grated Parmesan cheese
1 1/2 pounds veal for scallopini
1/4 cup olive or vegetable oil
2 cups tomato pasta sauce (any variety)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

  • Heat oven to 350°F.
  • Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
  • Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
  • Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
  • Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Nutrition Facts : Calories 445, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg

VEAL PARMESAN



Veal Parmesan image

A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Veal cutlets are the standard.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 pounds veal cutlets
1/2 cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-sized pieces

Steps:

  • Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
  • Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
  • Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 70 grams, Carbohydrate 39 grams, Fat 99 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 23 grams, Sodium 1661 milligrams, Sugar 9 grams, TransFat 0 grams

VEAL PARMESAN



Veal Parmesan image

This is one of my favorite recipes. When you go to the store, don't purchase the veal scaloppini in the case, as it is too thin. Ask the butcher to slice 2 large veal cutlets from the veal top round 1/2" thick, and to tenderize them for you. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Veal

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 22

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 (14 1/2 ounce) can stewed tomatoes (Italian)
1/4 cup extra virgin olive oil
6 chopped garlic cloves (cut in halves or thirds)
1 teaspoon garlic juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon Splenda granular (sugar substitute)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large veal cutlets (Veal Top Round, 1/2 thick & tenderized)
2 -3 cups unseasoned breadcrumbs
flour
2 eggs (beaten)
extra virgin olive oil
4 cups marinara sauce
1/2 cup parmesan cheese (grated)
1 lb fratella cheese (crumbled) or 8 slices fontina
pepper

Steps:

  • DIRECTIONS FOR MARINARA SAUCE:.
  • Empty crushed tomatoes, tomato paste and olive oil into pot.
  • Slice the cloves of garlic crosswise into halves or thirds and dump them into pot.
  • Slice shallot and dump into pot.
  • Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon.
  • Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout.
  • Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
  • Remove from heat and give it one last stir.
  • DIRECTIONS FOR VEAL:.
  • Preheat oven to 350 degrees F.
  • Mix the beaten eggs in a bowl.
  • Pour flour into a large plate and also the bread crumbs into another large plate.
  • Pat the veal cutlets dry with paper towel.
  • Dip the veal cutlets into the flour, covering both sides, then into the egg batter, covering both sides, and then dip into the bread crumbs, again making sure to cover both sides.
  • Place the veal cutlets into large skillet with olive oil. MAKE SURE THE SKILLET AND OIL IS EXTREMELY HOT before you place the veal cutlets into the skillet. Sprinkle pepper to taste. Brown until golden brown on both sides.
  • Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
  • Place half of the Marinara sauce into baking dish.
  • Place the veal cutlets into the baking dish over the sauce.
  • Cover the veal cutlets with the remaining half of sauce, and then cover with both cheeses.
  • Place into preheated 350 degree oven until the cheese melts and bubbles (about 10 to 15 minutes). Remove from oven and serve.
  • NOTE: If you want to also serve Spaghetti as a side dish, double the ingredients for the Marinara sauce and reserve half of the sauce for the top of the spaghetti.

Nutrition Facts : Calories 2301.9, Fat 114.5, SaturatedFat 47.8, Cholesterol 378.6, Sodium 9138.5, Carbohydrate 233, Fiber 24.2, Sugar 97.5, Protein 98.5

Tips:

- For the best results, use a high-quality cut of veal. Look for veal that is firm to the touch and has a light pink color. - To make the veal more tender, you can pound it with a meat mallet before cooking. - To prevent the veal from drying out, cook it over medium heat and don't overcook it. - The spaghetti sauce is a key component of this dish, so make sure to use a good recipe. You can use a store-bought sauce or make your own from scratch. - To make the dish more flavorful, you can add some grated Parmesan cheese to the spaghetti sauce. - To serve, place a serving of spaghetti on a plate and top it with a piece of veal parmigiana. You can also garnish the dish with some fresh parsley or basil.

Conclusion:

Veal parmigiana is a delicious and classic Italian dish that is perfect for a special occasion. With its crispy veal cutlet, flavorful spaghetti sauce, and melted cheese, this dish is sure to please everyone at the table. So next time you're looking for a delicious and impressive meal, give veal parmigiana a try!

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