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Veal schnitzels with spaghetti marinara recipe

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Adjust Servings:
10½ oz (300 g) Spaghetti
finely grated Parmesan Cheese and lemon wedges to serve
Marinara Sauce
2 tablespoons Olive Oil
1 Onion finely chopped
2 Garlic cloves finely chopped
2 fl oz/¼ cup (60 ml) red wine
14 oz (400 g) tin chopped Tomatoes
1 tablespoon Tomato paste (concentrated purée)
Veal Schnitzels
2 Egg
2 tablespoons Milk
2 tablespoons plain (all-purpose) Flour
½ teaspoon Sea Salt
¼ teaspoon ground White Pepper
7 oz/2 cups (200 g) dry Breadcrumbs
4 Veal schnitzel steaks about 150 g (5½ oz) each
Vegetable Oil for frying

Veal schnitzels with spaghetti marinara recipe

  • Serves 4
  • Medium


  • Marinara Sauce

  • Veal Schnitzels





To make the marinara sauce, heat the oil in a saucepan over high heat and cook the onion for 4–5 minutes, stirring often, until softened. Add the garlic and basil and stir for a couple of minutes. Add the wine and let it sizzle and boil, then add the tomatoes, tomato paste, and a pinch each of sugar, sea salt and freshly ground black pepper. Reduce the heat and simmer for about 5 minutes, or until thickened slightly. Remove from the heat and leave for 1–3 hours, to let the flavours develop.


Preheat the oven to 160°C (315°F). Line a baking tray with baking paper. To make the schnitzels, beat the eggs and milk in a bowl. Combine the flour, salt and pepper on one plate, and put the breadcrumbs on another plate.


Working with one portion at a time, toss the veal in the flour, making sure each piece is coated evenly all over. Pick up the veal at one end and flap it around in the egg wash to coat all over in egg, then press into the breadcrumbs. Leave the schnitzels on the baking tray while heating the oil.


Pour enough oil into a frying pan to come halfway up the side of the pan. Heat over medium–high heat. The oil is ready for frying when the surface of the oil is shimmering.


Using tongs, hold a piece of veal at one end, dip it into the oil and move it around in the pan, so it doesn’t stick to the pan. Add another piece of veal if there’s room, but don’t overcrowd the pan. Cook the veal for just 2–3 minutes on each side, until the crumbs are golden brown. Transfer to the baking tray while cooking the remaining veal, then place in the oven while cooking the spaghetti.


Gently reheat the marinara sauce over low heat. Meanwhile, cook the spaghetti in a saucepan of lightly salted boiling water for 10–12 minutes, or until al dente. Drain well and return to the pan. Add the marinara sauce, using tongs to gently coat the spaghetti with the sauce.


Divide the schnitzels and spaghetti among warmed plates. Scatter the spaghetti with parmesan and serve with lemon wedges.


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