Schnitzel
Veal Parmesan and Spaghetti
- 6 thin veal cutlets, about 1 to 1 1/2
pounds
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/3 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1 large can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried leaf oregano
- 8 ounces thin spaghetti
- 6 slices Mozzarella cheese, or about
6 ounces shredded
Heat oil in a heavy skillet over medium
heat; brown veal slices. Remove veal; add onion and green pepper and cook until
tender. Stir in wine, tomatoes, tomato sauce, tomato paste, parsley, and
oregano. Add veal; cover and simmer over low heat for 30 minutes, stirring
occasionally.
Meanwhile cook spaghetti, following
package directions; drain.
Mix about half of the sauce into the hot
drained spaghetti. Put spaghetti into a baking pan (approximately
13x9x2-inches). Top with veal cutlets; top cutlets with cheese slices or equal
amounts of shredded cheese. Place in 350° oven for 10 to 15 minutes, until
cheese is melted.