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Veal Scaloppine with Spaghetti

Veal Scaloppine with Spaghetti

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Serves 6.
By Dennis W. Viau; an original recipe.

Veal Scaloppine with Spaghetti is one of the easiest recipes I have because the warehouse store sells veal already thinly sliced. You can pound the slices thinner, but I think they work fine without pounding. Any marinara sauce can be used, either homemade or from a jar. You can make your own spaghetti pasta or buy dry spaghetti from the store.


2 large eggs
Pinch of salt
6 veal slices, about 1½ to 2 ounces (43 to 57g) each
About ½ cup (120ml) oil for frying, such as corn oil or peanut oil
About 1 cup bread crumbs, seasoned or unseasoned
12 to 16 ounces (340 to 450g) dry spaghetti or 18 to 14 ounces (520 to 380g) freshly made spaghetti
3 cups (700ml/770g) marinara sauce
Extra virgin olive oil for garnish
Freshly grated Parmesan or Romano cheese for garnish
Finely chopped fresh parsley or fresh basil cut into chiffonade for garnish


Beat the two eggs well with the salt. Soak the veal cutlets in the beaten eggs for 30 minutes in the refrigerator.

Pour the oil into a large skillet and heat to 375°F (191°C). Remove the veal cutlets from the eggs and coat heavily with bread crumbs. Fry in the hot oil for about 30 seconds on each side, until lightly browned. Transfer to a plate lined with paper towels to drain.

Heat the marinara in another large skillet until it starts to simmer. Arrange the cutlets in the sauce, covering completely, and cover the skillet. Simmer gently for about 20 minutes. Remove from the heat and let rest 10 minutes. The cutlets can rest in the sauce.

While the sauce is cooking, heat several quarts of water in a large pot to boiling. Add the spaghetti and cook according to package directions until al dente.

Drain the cooked spaghetti and arrange single-servings on plates. Place a veal cutlet to one side of the spaghetti. Ladle sauce onto the spaghetti and garnish with extra virgin olive oil, grated cheese, and/or chopped parsley or basil chiffonade. Serve