Vitello Alla Parmigiana Recipe

Season veal cutlets with a pinch of salt and pepper. Set up three shallow bowls: flour, beaten eggs, and breadcrumbs mixed with half the Parmesan.

Dredge the veal

Dredge each cutlet in flour, shake off excess. Dip into beaten eggs, then coat evenly with breadcrumb-Parmesan mixture. Place breaded cutlets on a tray.

Fry

In a large skillet, heat olive oil over medium-high. Fry each breaded cutlet until golden brown on both sides, about 2-3 minutes per side. Transfer to a baking dish.

Make marinara

In a small saucepan, warm olive oil over medium heat. Add minced garlic and sauté 1 minute. Stir in marinara sauce and simmer 5-7 minutes. If using, stir in torn basil at the end.

Top veal with sauce and cheese

Spoon some marinara over each cutlet. Layer mozzarella slices on top, then sprinkle with the remaining Parmesan.

Bake until cheese melts

Preheat oven to 375°F (190°C). Bake the veal for 10-15 minutes, until cheese is melted and bubbly.

Wilt spinach

While veal bakes, heat a skillet with olive oil over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt.

Cook spaghetti

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain.

Toss pasta with sauce and spinach

If desired, toss remaining marinara with the hot spaghetti. Mix in wilted spinach.

Divide spaghetti among plates. Top with a veal parm cutlet, spoon extra marinara over, and finish with grated Parmesan. Garnish with fresh basil if desired.