Lindas Spaghetti With Veal Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL PARM WITH SPAGHETTI

Provided by Anne Burrell

Categories     main-dish

Time 1h55m

Yield 2 servings

Number Of Ingredients 17



Veal Parm with Spaghetti image

Steps:

  • For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes. Add the onions and season with a large pinch of salt and a small pinch of crushed red pepper flakes and cook, stirring occasionally, until the onions are soft and translucent, 5 to 6 minutes. Add the garlic and cook until aromatic, 1 minute.
  • Add the tomatoes, then fill the can halfway with water and add that. Season to taste. Bring the sauce to a boil, then reduce to a simmer and cook, stirring and tasting occasionally and adjusting the seasoning as needed, until thick, at least 30 minutes. (If the sauce reduces too much, add additional water.)
  • Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain and set aside.
  • For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to a third shallow dish. Heavily sprinkle the veal with salt. Dredge the veal pieces in the flour and shake off excess. Dip in the egg mixture, then coat both sides with breadcrumbs. Place on one of the rack-lined baking sheets.
  • Preheat the broiler with the rack on the highest setting.
  • Fill a medium pan with olive oil about 1/4-inch deep and heat over medium-high. Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.
  • Evenly coat each veal piece with a few spoonfuls of sauce, a sprinkle of Parmesan and an even layer of mozzarella. Broil until the cheese has browned, 4 to 6 minutes.
  • Discard the oil in the veal pan and wipe clean with a paper towel. Add the pasta and the remaining sauce to the pan; toss to combine. Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta.
  • Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan. Repeat to make one more serving.

4 thin slices pancetta, small dice (about 3 ounces)
Good-quality extra-virgin olive oil, for cooking and drizzling
1 medium Spanish onion, small dice
Kosher salt
Pinch crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
One 28-ounce can crushed tomatoes, such as San Marzano
1 pound spaghetti
8 to 10 fresh basil leaves, thinly sliced into chiffonade
2 large eggs
1 cup panko
1/4 cup grated Parmesan, plus more for serving
1 cup all-purpose flour
2 boneless veal chops (1- to 1 1/2-inches thick), butterflied and pounded 1/4 inch thick
Kosher salt
Extra-virgin olive oil, for cooking
1 small ball fresh mozzarella (about 4 ounces), sliced into thin rounds

VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO

Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4-inch thickness for a quick cooking time that preserves the meat's natural tenderness and flavor.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15



Veal Piccata with Angel Hair and Parmigiana-Reggiano image

Steps:

  • Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm.
  • Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl.
  • Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess.
  • Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside.
  • Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute.
  • To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately.

1/2 pound angel hair pasta
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves
2 teaspoons chopped fresh basil leaves
2 tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock, or canned, low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic

VEAL PARMIGIANA

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12



Veal Parmigiana image

Steps:

  • Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
  • Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
  • Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese

VEAL PARMIGIANA

I love veal and this is one of my very favorite ways to eat it! There are many recipes for this type of veal dish, but I happened across this one on the internet and like it. Very easy to make! Serve with a side of pasta. Can also be eaten in a sandwich on a nice Italian roll.

Provided by star pooley

Time 1h20m

Number Of Ingredients 14



Veal Parmigiana image

Steps:

  • 1. Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
  • 2. Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
  • 3. Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

1 1/2 c dry, unseasoned bread crumbs
1 c grated parmesan cheese, plus
4 Tbsp grated parmesan cheese
1 Tbsp minced fresh parsley
1 Tbsp minced fresh basil
1 tsp salt
1/2 tsp ground black pepper
2 large eggs
1 tsp water
1/2 c all purpose flour
1 veal scallops
1/3 c olive oil
1 1/2 c tomato sauce (homemade or jarred)
8 slice mozzarella cheese

VEAL PARMESAN

An easy to make, delicious Italian dish. Serve with spaghetti and garlic bread. Chicken can be used instead of veal.

Provided by Anita Hoffman

Categories     Other Main Dishes

Time 1h5m

Number Of Ingredients 9



Veal Parmesan image

Steps:

  • 1. Combine bread crumbs and the 1/4 cup of grated Parmesan cheese.
  • 2. Dip cutlets into egg mixture which has been beaten with the salt and pepper, then into bread crumbs.
  • 3. Place meat on a rack to dry for 20 minutes.
  • 4. Heat olive oil in a large skillet. Brown cutlets 2 minutes on both sides, in hot oil over medium heat or until golden brown. Drain on paper towels.
  • 5. Place cutlets in a 3 quart baking dish. Pour sauce over cutlets and sprinkle with Parmesan cheese. Cover, use foil, and bake in 350 degree oven for 30 minutes or until tender.
  • 6. Remove cover and top with Mozzarella cheese. Bake until cheese melts, about 10 minutes.

1 lb veal cutlet, pounded thin
2 eggs, beaten
1 tsp salt
1/8 tsp pepper
3/4 c fine bread ceumbs
1/4 c grated parmesan cheese
1/4 c olive oil
2 c marinara sauce or tomato sauce
8 oz shredded mozzrella cheese

SPAGHETTI WITH VEAL BOLOGNESE SAUCE

To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 15



Spaghetti with Veal Bolognese Sauce image

Steps:

  • Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
  • Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
  • Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
  • Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
  • Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 486 g

1 dried one-quarter-ounce package porcini mushrooms
1 large clove garlic
1 small onion, (about 5 ounces), peeled and cut into quarters
2 small carrots, peeled and cut into chunks
1 large rib celery, strings removed, cut into chunks
1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice
1/2 cup dry red wine
1/4 cup Low-Fat Tomato Sauce
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
1 pound spaghetti
6 tablespoons freshly grated Parmesan cheese, optional
Olive-oil, cooking spray

LINDA'S SPAGHETTI SAUCE

This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. I don't normally add sugar but based on reviews I've added it in.

Provided by momaphet

Categories     Sauces

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15



Linda's Spaghetti Sauce image

Steps:

  • In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
  • Stir frequently; do not allow sauce to stick; lower heat if needed.
  • While sauce is cooking, brown beef and onion; drain well.
  • Add hamburger to the sauce at the end of the hour.
  • Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
  • Simmer for additional 1/2 hour.
  • Serve over your favorite pasta with Parmesan cheese.

Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 1222.6, Carbohydrate 26.4, Fiber 6, Sugar 15.8, Protein 21.3

1 (28 ounce) can tomato sauce
1 (28 ounce) can tomato puree
2 (7 ounce) cans tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
4 garlic cloves, coarsely chopped
1/2 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon fennel seed (optional)
1/2 cup dry red wine, good quality
1 1/2 lbs ground beef
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon sugar (optional)

VEAL PARMESAN

A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Veal cutlets are the standard.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10



Veal Parmesan image

Steps:

  • Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
  • Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
  • Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 70 grams, Carbohydrate 39 grams, Fat 99 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 23 grams, Sodium 1661 milligrams, Sugar 9 grams, TransFat 0 grams

2 pounds veal cutlets
1/2 cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-sized pieces

More about "lindas spaghetti with veal parmesan recipes"

CLASSIC VEAL PARMESAN {VEAL PARMIGIANA} - NEIGHBORFOOD
Web Nov 11, 2020 1 lb veal cutlets or scallopini (about 4 cutlets) Kosher salt and pepper 1/2 cup flour 2 eggs 3/4 cup bread crumbs 1 cup shredded …
From neighborfoodblog.com
4.8/5 (5)
Total Time 50 mins
Category Beef
Calories 735 per serving
  • If you're using cutlets, place them between two slices of saran wrap and pound them until they're about an 1/8-1/4 inch thick. If you're using scallopini, proceed to step 2.
  • Set out 3 bowls to bread the veal (large, shallow bowls work best for this). Add the flour to one and the eggs to another. Give the eggs a quick whisk.
  • In the third bowl, whisk together the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil.
classic-veal-parmesan-veal-parmigiana-neighborfood image


LIGHTER VEAL PARMESAN AND SPAGHETTI RECIPE - THE SPRUCE …
Web Aug 31, 2004 Heat the oven to 350 F/180 C/Gas 4. Heat the olive oil in a heavy skillet over medium heat. When the oil is hot, add the veal. Cook …
From thespruceeats.com
4.5/5 (17)
Total Time 1 hr 10 mins
Category Entree, Dinner, Pasta
Calories 918 per serving
lighter-veal-parmesan-and-spaghetti-recipe-the-spruce image


PASTA WITH VEAL IN LEMON SAUCE - 2 SISTERS RECIPES BY …
Web 2 thin slices of veal cutlets 1/2 pound ( 8-ounces) penne pasta 1 large lemon - juiced 2 Tbsp. butter salt and black pepper to taste freshly chopped parsley grated Parmigiano -Reggiano cheese, and extra for serving …
From 2sistersrecipes.com
pasta-with-veal-in-lemon-sauce-2-sisters-recipes-by image


7 BEST VEAL PARMESAN RECIPES - PASTA.COM

From pasta.com
Estimated Reading Time 5 mins
  • Baked Veal Parmesan and Spaghetti. If you want something that could fill you up for days, this is the dish. The mixture of fresh mozzarella and Parmigiano-Reggiano cheese keeps this as authentic as you can get, while the toothy spaghetti noodles give an additional layer of carby deliciousness.
  • Fast Skillet Veal Parmesan. This recipe proves that you don’t need to mess up your entire kitchen to make a delicious veal parm. You don’t need eggs or flour to bread the cutlets, and you’ll only be using one skillet for the entire recipe!
  • Veal Scaloppine with Egg & Parmesan. You don’t always have to go the traditional route when making veal parmesan. You can combine aspects of different dishes, much like this recipe.
  • Veal Cutlets with Lemon, Rosemary, & Parmesan. This is another dish that focuses on a fresher flavor profile rather than the heavy, rich taste of traditional veal parmesan.
  • Stuffed Veal Cutlets with Prosciutto and Provolone. When you really want to push the limits of decadence, this is the dish for you! Stuffing the veal cutlets with salty, cured prosciutto and funky provolone helps turn a standard veal parmesan into something fit for kings.
  • Veal Parm Sandwich. Sometimes you don’t want to go through the whole ordeal of plating a dish that needs to be eaten with forks and knives. Maybe you’re on the go, maybe you’re being lazy, or maybe you just want to experience the joy of eating with your hands.
  • Keto Veal Parmesan (Nut-Free, Gluten-Free) The keto diet doesn’t seem to be going away, and this is a fantastic way to enjoy the carb-heavy veal parmesan without any guilt!


SPAGHETTI WITH VEAL MEATBALLS RECIPE - BBC FOOD
Web Nov 9, 2019 Method. Preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce, toss all the ingredients, apart from the passata and basil, together in a roasting tin, season with salt and pepper and ...
From bbc.co.uk


VEAL PARMESAN (PARMIGIANA) RECIPE - PASTA.COM
Web 1 ½ lb Veal Cutlets, thin ¼ cup Flour, all-purpose 2 Eggs, small 2 ½ cups Tomato Sauce 1 cup Breadcrumbs 2/3 cup Parmigiano Reggiano, grated 5 oz. Mozzarella, dry, grated Salt, to taste Black Pepper, to taste Olive Oil, extra virgin, as needed Instructions Preheat oven to 375F. Coat each cutlet with flour, eggs, and breadcrumbs.
From pasta.com


CLASSIC VEAL PARMESAN RECIPE - THE SPRUCE EATS
Web Aug 12, 2021 4 veal cutlets (about 1 pound) Dash kosher salt Dash ground black pepper 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup dry seasoned breadcrumbs 2 …
From thespruceeats.com


SUPER EASY SPAGHETTI RECIPES - FOOD NETWORK CANADA
Web May 6, 2022 Chicken Carbonara. For a quick and delicious leftover chicken pasta dinner, mix shredded chicken together with pancetta, then add the spaghetti and cheesy, herb …
From foodnetwork.ca


BEST LINDAS SPAGHETTI WITH VEAL PARMESAN 822124 RECIPES
Web Steps: For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes.
From alicerecipes.com


RESTAURANT STYLE VEAL PARM RECIPE - CHEF DENNIS
Web Sep 5, 2021 Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown. Drain the fried veal cutlets on baking …
From askchefdennis.com


VEAL PARMESAN – APRON FREE COOKING
Web Feb 20, 2015 Recipe Directions: Preheat oven and prepare veal patties according to package directions. Usually bake at 400 degrees Fahrenheit for 15 minutes. Spread 2-3 TB of sauce over each patty. Sprinkle shredded Parmesan cheese over the sauce and return patties to oven for 5 minutes or until cheese has melted. Approximate Nutritional …
From apronfreecooking.com


Related Search