Veal Parmigiana over Spaghetti

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 50 min · Beef · high-protein

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Ingredients

• 1/2 lb veal cutlets
• 1 eggs
• 1/4 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 1/4 cup grated Pecorino Romano
• 3 1/2 oz low-moisture mozzarella, shredded
• 1 28 oz can crushed tomatoes
• 1 garlic cloves
• 1 yellow onion
• 1 bunch fresh basil
• 1/4 lb spaghetti
• 1/4 cup olive oil
• 3/4 tbsp butter

Method (tap to check — screen stays awake)

1. Soften the finely diced onion in 2 tbsp of the oil 5 minutes, add the sliced garlic for 1 minute, then the tomatoes, 1 tsp salt and the butter. Simmer 20 minutes, tearing in the basil at the end.
2. Pound the cutlets to 1/4 inch — veal is thin and cooks fast, and that is the point of the dish. Season both sides.
3. Coat each cutlet in flour, then egg, then breadcrumbs mixed with half the Pecorino.
4. Fry in the remaining oil over medium-high, 2 minutes a side, until golden. Drain on a rack, never on paper flat, or the underside softens.
5. Heat the broiler. Arrange the cutlets on a sheet pan, spoon over a little sauce, blanket with mozzarella and the rest of the Pecorino, and broil 3 to 4 minutes until the cheese blisters. Veal is safe at 145F with a 3-minute rest, and pounded thin it is well past that after frying.
6. Boil the spaghetti in heavily salted water to al dente, toss it with the remaining sauce, and serve the cutlets on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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