Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 4 egg yolks
- 1/2 pound spaghetti
- 1/2 cup pancetta, diced
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup chopped parsley
Special equipment needed:
- Large skillet
- Large pot for boiling spaghetti
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. Season the veal cutlets with salt and pepper, then coat them in flour, shaking off any excess.
4. Dip the floured cutlets in the beaten eggs, then coat them in breadcrumbs, pressing the crumbs onto the meat to ensure they stick.
5. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
6. Once the oil is hot, add the breaded veal cutlets and cook for 2-3 minutes on each side, until golden brown.
7. Transfer the cutlets to a baking sheet and bake in the preheated oven for 5-7 minutes, until cooked through.
8. While the veal is cooking, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
9. In a separate bowl, whisk together the Parmesan cheese, heavy cream, and egg yolks.
10. In a large skillet, cook the diced pancetta over medium heat until crispy.
11. Drain the cooked spaghetti and add it to the skillet with the pancetta, tossing to coat.
12. Remove the skillet from the heat and pour in the Parmesan and cream mixture, stirring until the sauce thickens.
13. Add the grated Pecorino Romano cheese and chopped parsley to the spaghetti, tossing to combine.
14. Serve the veal cutlets alongside the spaghetti carbonara.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 950
- Fat: 47g
- Carbohydrates: 70g
- Protein: 60g
Substitutions for ingredients:
- Pork cutlets can be substituted for veal cutlets.
- Bacon can be substituted for pancetta.
- Linguine or fettuccine can be substituted for spaghetti.
Variations:
- Add sautéed mushrooms to the spaghetti carbonara.
- Use chicken cutlets instead of veal for a lighter version.
- Top the veal cutlets with a simple tomato sauce for a different flavor.
Tips and tricks:
- Pound the veal cutlets thin to ensure they cook quickly and evenly.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 160°F.
- Reserve some pasta water to add to the spaghetti carbonara if the sauce becomes too thick.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the veal cutlets in the oven at 350°F for 10-15 minutes, until heated through.
- Reheat the spaghetti carbonara in a skillet over medium heat, adding a splash of cream or pasta water to loosen the sauce if needed.
Presentation ideas:
- Serve the veal cutlets on a bed of arugula or mixed greens.
- Garnish the spaghetti carbonara with additional chopped parsley and grated Parmesan cheese.
Pairings:
- Serve with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the breading on the veal cutlets falls off during cooking, try pressing the breadcrumbs onto the meat more firmly before cooking.
- If the spaghetti carbonara sauce is too thin, cook it over low heat for a few minutes to thicken it up.
Food safety advice:
- Always cook meat to the recommended internal temperature to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
- Veal Milanese is a traditional Italian dish that originated in Milan.
- Spaghetti carbonara is a classic Roman dish that was popularized in the mid-20th century.
Flavor profiles:
- The veal cutlets are crispy and savory, while the spaghetti carbonara is creamy and salty.
Serving suggestions:
- Serve the veal Milanese and spaghetti carbonara together on a large platter for a family-style meal.
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Region: Italian