Linda's Spaghetti With Veal Parmesan

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Total Time
50mins
Prep
20 mins
Cook
30 mins

I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.

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Ingredients

Nutrition
  • 1 lb spaghetti (I use Dreamfields, and cook about 11 mins. after it starts boiling)
  • 2 cups breadcrumbs
  • 1 tablespoon italian seasoning
  • 12 teaspoon salt
  • 12 teaspoon fresh ground pepper
  • 1 cup vegetable oil
  • 4 thin veal fillets
  • 2 egg whites
  • 12 cup kraft mozzarella cheese, I use fat-free
  • 3 -4 cups spaghetti sauce, I use my own without the sausage (Linda's Meaty Spaghetti Sauce)
  • parmigiano-reggiano cheese, shredded (optional)

Directions

  1. Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
  2. Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
  3. Beat the egg whites in a bowl.
  4. Dip veal fillets first in the egg whites, then in the bread crumb mix.
  5. Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
  6. Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
  7. In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
  8. Place the fillets on the sauce mixture. Cover with cheese.
  9. Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
  10. Add about 1 cups of sauce into drained spaghetti. Mix in well.
  11. Serve spaghetti onto plates.
  12. Add more spaghetti sauce on top.
  13. Place fillets onto plate.
  14. Note:.
  15. You can sprinkle Parmesano Reggiano cheese on top of each serving.