Light and Easy Veal Parmesan

Veal and Spaghetti
Diana Rattray
  • 70 mins
  • Prep: 20 mins,
  • Cook: 50 mins
  • Yield: 4 servings
Ratings (4)

This veal Parmesan is a skillet dish, and it is relatively light and quite easy to prepare. Unlike other versions, the veal cutlets in this recipe are quickly browned without a heavy crumb or flour breading. Peppers and onions are sauteed and then combined with tomatoes, a little wine, and herbs. 

Cooked spaghetti is briefly baked with the veal, tomato sauce, and mozzarella cheese topping for a one-dish meal your family will love. There is no need for the extra breading step. Less mess, too! 

What You'll Need

  • 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

How to Make It

  1. Heat the oven to 350 F / 180° C / Gas 4. 
  2. 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.
  3. 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.
  1. Meanwhile, cook the spaghetti in boiling salted water following the package directions; drain thoroughly.
  2. Mix about half of the sauce into the hot drained spaghetti. Put 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.
  3. Bake in the preheated oven for about 10 to 15 minutes, until cheese is melted.
  4. Serve the dish with a tossed green salad and garlic bread, and pass the Parmesan.

Tips and Variations

  • Use multicolored bell peppers instead of all green.
  • Replace the veal with very thin chicken cutlets, turkey cutlets, or flattened pork tenderloin medallions.
Nutritional Guidelines (per serving)
Calories 674
Total Fat 17 g
Saturated Fat 5 g
Unsaturated Fat 7 g
Cholesterol 182 mg
Sodium 1,049 mg
Carbohydrates 60 g
Dietary Fiber 8 g
Protein 68 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)