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
-
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.
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.
Nutrition Facts (per serving) | |
---|---|
918 | Calories |
36g | Fat |
95g | Carbs |
51g | Protein |
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. |
Recipe Tags: