Linda's Spaghetti With Veal Parmesan

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READY IN: 50mins
SERVES: 2-4
UNITS: US

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
  • 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)
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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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