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!
- 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
- 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 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.
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)|
|Total Fat||17 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||8 g|