Veal Parm With Spaghetti Recipes

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VEAL PARMIGIANA



Veal Parmigiana image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese

Steps:

  • Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
  • Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
  • Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

VEAL PARMIGIANA



Veal Parmigiana image

This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this.

Provided by MizzNezz

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup grated parmesan cheese
2 teaspoons dry breadcrumbs
1 1/2 lbs veal cutlets
1 egg, slightly beaten
2 teaspoons oil
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon italian seasoning
1 (8 ounce) can tomato sauce
4 slices mozzarella cheese
3 teaspoons parmesan cheese

Steps:

  • Mix breadcrumbs with 1/3 cup parmasan.
  • Dip veal in egg, then breadcrumbs.
  • Brown in hot oil.
  • Place in 8in baking dish.
  • Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
  • Top veal with mozzarella.
  • Pour tomato mix over all.
  • Sprinkle with 3 T parmesan.
  • Bake at 375* for 30 minutes, or until bubbly.

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 PARMESAN



Veal Parmesan image

Made this for dinner for my Wife and Mother and they love it

Provided by Chef Charles Smith

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 10

1 lb pasta of choice
1 c italian seasoned bread crumbs
2 Tbsp grated parmesan cheese
1 lb veal cutlets, pounded thin
1 c flour
2 eggs, beaten
1 Tbsp water
vegetable oil
2 c marinara sauce
1/2 c shredded mozzarella cheese

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Cook pasta.
  • 3. In a large bowl, combine bread crumbs and Parmesan cheese. Dip veal into flour, than egg water mixture, then into bread crumb mixture. In a large skillet, brown veal thoroughly on both sides in oil. Drain on paper towels.
  • 4. Place on sheet pan. Top with marinara sauces and Mozzarella Cheese. Place in oven till cheese is melted.
  • 5. Place pasta on plate and top with marinara. Place veal on top.

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 PARM WITH SPAGHETTI



Veal Parm with Spaghetti image

Provided by Anne Burrell

Categories     main-dish

Time 1h55m

Yield 2 servings

Number Of Ingredients 17

4 thin slices pancetta, small dice (about 3 ounces)
Good-quality extra-virgin olive oil, for cooking and drizzling
1 medium Spanish onion, small dice
Kosher salt
Pinch crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
One 28-ounce can crushed tomatoes, such as San Marzano
1 pound spaghetti
8 to 10 fresh basil leaves, thinly sliced into chiffonade
2 large eggs
1 cup panko
1/4 cup grated Parmesan, plus more for serving
1 cup all-purpose flour
2 boneless veal chops (1- to 1 1/2-inches thick), butterflied and pounded 1/4 inch thick
Kosher salt
Extra-virgin olive oil, for cooking
1 small ball fresh mozzarella (about 4 ounces), sliced into thin rounds

Steps:

  • For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes. Add the onions and season with a large pinch of salt and a small pinch of crushed red pepper flakes and cook, stirring occasionally, until the onions are soft and translucent, 5 to 6 minutes. Add the garlic and cook until aromatic, 1 minute.
  • Add the tomatoes, then fill the can halfway with water and add that. Season to taste. Bring the sauce to a boil, then reduce to a simmer and cook, stirring and tasting occasionally and adjusting the seasoning as needed, until thick, at least 30 minutes. (If the sauce reduces too much, add additional water.)
  • Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain and set aside.
  • For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to a third shallow dish. Heavily sprinkle the veal with salt. Dredge the veal pieces in the flour and shake off excess. Dip in the egg mixture, then coat both sides with breadcrumbs. Place on one of the rack-lined baking sheets.
  • Preheat the broiler with the rack on the highest setting.
  • Fill a medium pan with olive oil about 1/4-inch deep and heat over medium-high. Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.
  • Evenly coat each veal piece with a few spoonfuls of sauce, a sprinkle of Parmesan and an even layer of mozzarella. Broil until the cheese has browned, 4 to 6 minutes.
  • Discard the oil in the veal pan and wipe clean with a paper towel. Add the pasta and the remaining sauce to the pan; toss to combine. Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta.
  • Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan. Repeat to make one more serving.

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Top Asked Questions

How do you make veal Parmesan?
How to Make Veal Parmesan. Dip cutlets into egg mixture which has been beaten with the salt and pepper, then into bread crumbs. Place meat on a rack to dry for 20 minutes. 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.
How do you cook veal and pasta in the same sauce?
Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta. Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan.
How to cook veal fillet in tomato sauce?
Dredge veal in flour mixture. Dip each cutlet in egg whites; dredge in breadcrumb mixture. Heat oil in a large nonstick skillet over medium-high heat. Add veal, and saute 1 minute on each side or until browned. Remove from heat. Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray.
What is the best way to cook veal?
Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side. Place cutlets on a sheet tray and top with sauce, provolone and remaining parm. Broil until cheese is brown and bubbly and top with basil or parsley.

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