A Fresh Take on Classic Veal Parmesan and Spaghetti

Rich, comforting, and utterly satisfying, homemade veal parmesan paired with spaghetti is a classic Italian dish that never goes out of style. Crispy, tender veal cutlets smothered in marinara and melted cheese, served alongside perfectly cooked spaghetti, this meal brings warmth and flavor to any table.

Veal Parmesan Pasta Dinner

Homemade Veal Parmesan with Spaghetti

Traditional Veal Parmesan with Spaghetti

Crispy breaded veal cutlets topped with marinara sauce and melted cheese, served with a side of spaghetti for a classic Italian meal.

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5 from 1 Review

Prep Time:25 minutes mins

Cook Time:25 minutes mins

Total Time:50 minutes mins

Yields: 4 people

Ingredients

For the Veal Cutlets

• 1 bone-in veal cutlet 14–16 oz, pounded to ¼-inch thick
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 2 large eggs whisked
• 1½ cups plain breadcrumbs
• ½ cup grated Parmesan cheese
• Neutral oil for frying (such as avocado or vegetable oil)

For the Sauce

• 2 tbsp olive oil
• 2 cups cherry tomatoes halved
• 2 shallots finely diced
• 4 garlic cloves minced
• 1 can 28 oz crushed tomatoes
• Salt and pepper to taste
• 1 handful fresh oregano or 1 tsp dried
• ½ tsp red chili flakes optional
• 1 handful fresh basil torn

To Assemble

• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil for garnish
• Flaky salt and freshly cracked pepper
• Cooked spaghetti for serving

Instructions

Prepare the Veal Cutlets

• Season the veal cutlet with salt and pepper.
• In a shallow bowl, mix the flour with onion powder, garlic powder, and paprika.
• In another bowl, whisk the eggs.
• In a third bowl, combine the breadcrumbs and grated Parmesan cheese.
• Dredge the veal cutlet in the flour mixture, shaking off excess.
• Dip it into the whisked eggs.
• Coat the cutlet evenly with the breadcrumb mixture.
• Heat neutral oil in a large skillet over medium heat.
• Fry the veal cutlet until golden brown and cooked through, about 3-4 minutes per side.
• Remove and drain on paper towels.

Make the Sauce

• Heat olive oil in a saucepan over medium heat.
• Add shallots and garlic; sauté until fragrant and soft.
• Add cherry tomatoes and cook until they start to break down.
• Pour in crushed tomatoes and stir.
• Season with salt, pepper, oregano, and red chili flakes if using.
• Simmer the sauce for 15-20 minutes, stirring occasionally.
• Stir in torn basil just before removing from heat.

Assemble and Bake

• Preheat your oven to 375°F (190°C).
• Place the fried veal cutlets in a baking dish.
• Spoon sauce over each cutlet.
• Top with shredded mozzarella and grated Parmesan cheese.
• Bake until the cheese is melted and bubbly, about 15-20 minutes.

Serve

• Serve the veal parmesan with cooked spaghetti.
• Garnish with fresh basil, flaky salt, and freshly cracked pepper.

Watch the Recipe Below