Veal Parm With Spaghetti Recipes

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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

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 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

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.

SPAGHETTI WITH VEAL BOLOGNESE SAUCE



Spaghetti with Veal Bolognese Sauce image

To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 15

1 dried one-quarter-ounce package porcini mushrooms
1 large clove garlic
1 small onion, (about 5 ounces), peeled and cut into quarters
2 small carrots, peeled and cut into chunks
1 large rib celery, strings removed, cut into chunks
1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice
1/2 cup dry red wine
1/4 cup Low-Fat Tomato Sauce
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
1 pound spaghetti
6 tablespoons freshly grated Parmesan cheese, optional
Olive-oil, cooking spray

Steps:

  • Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
  • Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
  • Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
  • Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
  • Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 486 g

VEAL PARMESAN



veal parmesan image

Make and share this veal parmesan recipe from Food.com.

Provided by kimbearly

Categories     Veal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 boneless veal steaks or 6 veal fillets
1 1/3 cups evaporated milk, (reserve half)
1/2 cup flour
2 tablespoons parmesan cheese
salt and pepper
4 cups prepared spaghetti sauce
1 can mushroom

Steps:

  • mix together flour, salt, pepper.
  • mix mushrooms with spaghetti sauce.
  • dip veal in 1/2 of evaporated milk and dip in dry mixture to coat evenly.
  • place in a greased baking dish.
  • bake for 30 min. at 350.
  • while baking, mix the 1/2 reserved milk with the parmesan cheese (it will look like a thick paste).
  • when meat is cooked, pour the spaghetti sauce on the meat and top with the cheese mixture.
  • continue to bake for 20 minutes.
  • serve with pasta.

Nutrition Facts : Calories 371.5, Fat 13.2, SaturatedFat 5.1, Cholesterol 26.5, Sodium 1331.3, Carbohydrate 49.6, Fiber 1.7, Sugar 22.8, Protein 14.1

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