Veal Parmesan With Pasta Recipe

Prepare veal

Pat the veal cutlets dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp black pepper. If cutlets are uneven, gently pound between plastic wrap to an even thickness of about 1/4–1/3 inch.

Set up dredging station

Place the flour in a shallow plate. In a second shallow bowl whisk the 2 eggs with 2 tablespoons milk until homogenous. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, 1 tsp dried Italian seasoning, remaining 1/2 tsp black pepper and a pinch (1/2 tsp) salt.

Dredge cutlets

Working one at a time: lightly dust a cutlet with flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture to coat both sides. Shake off excess crumbs and place on a wire rack while you repeat with remaining cutlets.

Pan-fry veal

Heat a large skillet over medium-high heat. Add 4 tablespoons olive oil and 2 tablespoons butter. When oil shimmers and butter foams, add cutlets (do not overcrowd; cook in two batches if needed). Fry until golden brown, 2–3 minutes per side. Transfer cutlets to a baking sheet.

Sweat aromatics

While the veal rests, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the 2 tablespoons tomato paste and cook 1 minute to reduce rawness. Add the crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes (if using), 1/2 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, 12–15 minutes to thicken and concentrate flavors. Stir occasionally. Taste and adjust seasoning. Stir in torn basil leaves in the final minute of cooking.

Cook spaghetti

Bring a large pot of salted water to a rolling boil. Cook 12 oz spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Assemble sauce and pasta

Return the drained pasta to the pot or a large skillet over low heat. Add about 1 1/2 cups of the red gravy and 1/4 cup reserved pasta water; toss to coat, adding more reserved water as needed to achieve a glossy sauce that clings to the spaghetti. Taste and adjust salt.

Top with veal and cheese

Preheat broiler to high (or oven to 425°F / 220°C). Arrange fried veal cutlets on a baking sheet or in an ovenproof skillet and spoon some warm red gravy over each cutlet. Top each cutlet with sliced/shredded fresh mozzarella (about 2 oz per cutlet) and a light sprinkle of the remaining 1/2 cup grated Parmigiano-Reggiano.

Melt cheese

Broil 2–3 inches from the heat until cheese is melted and bubbly and edges begin to brown, about 2–3 minutes. Watch carefully to avoid burning. Alternatively, bake in a 425°F oven for 6–8 minutes until cheese melts.

Plate and garnish

Place a generous portion of sauced spaghetti on each plate. Lay a veal cutlet over the pasta. Spoon additional sauce from the baking sheet over the veal as desired. Finish with a sprinkle of chopped fresh parsley and extra grated Parmigiano-Reggiano. Serve immediately.