Lighter Veal Parmesan and Spaghetti Recipe

Veal and spaghetti

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
918 Calories
36g Fat
95g Carbs
51g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 918
% Daily Value*
Total Fat 36g 47%
Saturated Fat 12g 61%
Cholesterol 200mg 67%
Sodium 1549mg 67%
Total Carbohydrate 95g 35%
Dietary Fiber 10g 36%
Total Sugars 18g
Protein 51g
Vitamin C 58mg 292%
Calcium 470mg 36%
Iron 9mg 50%
Potassium 1527mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 sautéed 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! 

Ingredients

  • 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 (14.5-ounce) can diced tomatoes

  • 1 (15-ounce) can tomato sauce

  • 1 (6-ounce) can tomato paste

  • 1 large clove garlic, minced

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon dried oregano leaves

  • 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 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.

  4. Meanwhile, cook the spaghetti in boiling salted water following the package directions; drain thoroughly.

  5. 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.

  6. Bake in the preheated oven for about 10 to 15 minutes, until cheese is melted.

  7. Serve the dish with a tossed green salad and garlic bread, and pass the Parmesan.

Tip

  • Because this veal Parmesan recipe does not include an egg and breadcrumb coating, it can be a low carb meal option if served with zucchini or summer squash noodles or spaghetti squash.

Recipe Variations

  • For extra color, use multicolored bell peppers instead of green.
  • Replace the veal cutlets with thin turkey cutlets, chicken cutlets, or thin pork cutlets.