A twist on veal parmesan

A new twist on Veal Parmesan.  With trying to keep the carbohydrate count down I’ve been experimenting with other things to replace pasta.  I tried the low carb pasta and really haven’t found one that I like.  The one with the most promise was Dreamfields but there was just something about it.. so.. I turned to spaghetti squash.  I love spaghetti squash for many reasons – mostly because it’s delicious and it looks like spaghetti.

I like Veal Parm but I don’t make it all that often – so when I do, it’s a real treat.  Since I’m replacing pasta with spaghetti squash it took some time to get the timing just right.  I use sauce from the jar most of the time but when I make pasta sauce (which is also, incidentally, delicious with spaghetti squash) this is one of the first things I make with it.  I’m including a simple sauce recipe with a quick turn around.  I do have a pasta sauce that I make that takes all day but for that kind of effort, I require angelhair or linguini.

First, the spaghetti squash:

Cut a firm spaghetti squash in half and remove the seeds.  The easiest way I’ve found to do that is to run a fork down the middle and twist it.  The most important part is getting rid of the seeds.  Any of the material in the middle left over can stay.  Put both halves face down on a baking sheet and bake at 350 for about 45 minutes to an hour.  The squash will have quite a bit of give if you press on it when it’s ready.  When you remove the squash squeeze each half (with an oven mit) to remove any excess water.  With a fork, scrape the spaghetti out of the squash into a bowl (or plate, if you’re doing veal parm).  Each half should serve one person.

Easy pasta sauce:

  • two 12 oz cans tomato sauce
  • 1 clove garlic, chopped
  • 1 sm white or sweet onion, chopped
  • olive oil (slutty)
  • basil, oregano, salt and pepper to taste
  • one small can tomato paste

In a medium sized pot, sautee the onion and the garlic in olive oil.  Add the tomato sauce and heat through then put on low.  Add in the spices and stir occasionally.  Right before the veal is ready, add enough paste to thicken as desired.


  • 1 pound veal scallopini cut
  • two eggs
  • 2 cups panko
  • tsp balsamic vinegar
  • shredded mozarella cheese
  • olive oil (slutty)

In a bowl, whisk two eggs and the balsamic vinegar together.  Dip the veal in the egg then coat with panko.  In a medium high pan with olive oil, fry the veal on both sides and remove.  Once all the veal pieces are cooked, add a layer of sauce to the bottom of the pan, put the pan on medium, and put one or two veal pieces on the sauce and cover with mozarella.  Cover until the cheese is melted then transfer sauce and meat onto a bed of spaghetti squash.  Serve.

Please note that you can use chicken for this instead.  If you do use chicken, make sure you pound it thin first.

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