Lighter Veal Parmesan and Spaghetti Recipe
A lighter, easy preparation of classic veal Parmesan.
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Instructions
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Preheat oven to 350F (180C).
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Heat olive oil in a skillet over medium heat. Brown veal for 4 to 6 minutes, then remove.
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In the same skillet, cook onion and green bell pepper until tender. Stir in wine, tomatoes, tomato sauce, tomato paste, parsley, and oregano.
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Return veal to the pan, bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Stir in Parmesan cheese.
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Meanwhile, cook spaghetti in salted boiling water; drain well.
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Mix half of the sauce with the hot spaghetti and transfer to a 13x9x2 inch baking pan.
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Top the spaghetti with veal cutlets, the remaining sauce, and then cheese slices or shredded mozzarella.
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Bake for 10 to 15 minutes, until the cheese is melted.