Linda's Spaghetti With Veal Parmesan

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.

Ready In:
50mins
Serves:
Units:

ingredients

  • 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

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

  • You can sprinkle Parmesano Reggiano cheese on top of each serving.
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"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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  1. Lindas Busy Kitchen
    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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