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Veal Parmesan with Spaghetti
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of Italian seasoned breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
- 12 ounces of spaghetti
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F. Grease a baking dish with olive oil.
- Season the veal cutlets with salt and pepper.
- Dredge each veal cutlet in the flour, then dip into the beaten eggs, and coat with the breadcrumbs mixed with Parmesan cheese, pressing to adhere.
- In a large skillet, heat the olive oil over medium-high heat. Add the breaded veal cutlets and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Place the cooked veal cutlets in the prepared baking dish. Spoon marinara sauce over each cutlet and sprinkle with mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- While the veal is baking, divide the cooked spaghetti among serving plates.
- Once the veal is done, remove from the oven and place a veal cutlet on top of each serving of spaghetti.
- Garnish with fresh basil leaves and serve hot. Enjoy!
Veal Parmesan with Spaghetti, a classic Italian-American dish, has a rich history dating back to the early 20th century. It is believed to have originated in Italian immigrant communities in the United States, particularly in New York and New Jersey. The dish features tender veal cutlets, breaded and fried to golden perfection, then smothered in marinara sauce and melted mozzarella cheese. The veal is served alongside al dente spaghetti, creating a hearty and satisfying meal. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish, and it has become a staple in Italian restaurants across the country. For the best Veal Parmesan with Spaghetti, visit iconic Italian eateries in Little Italy, New York City, or the North End in Boston. The key to a perfect Veal Parmesan lies in the quality of the veal, the richness of the marinara sauce, and the gooeyness of the melted mozzarella. Some alternative methods for making this dish include using chicken instead of veal or substituting the spaghetti with other pasta varieties like penne or fettuccine.
60 min
4
650 calories
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