Recipes Seasonal Recipes Fall Recipes Spaghetti Squash Recipes Veal Scallopini Milanese 4.0 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Charles Schiller Servings: 4 This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional. Ingredients 1 small spaghetti squash (about 4 pounds), halved lengthwise 1 pound veal scallopini, pounded thin For the Crumbs ½ cup plain breadcrumbs ¼ cup finely shredded Parmesan cheese ¼ teaspoon freshly ground pepper For the Garnish 1 ½ teaspoons plus 1 tablespoon extra-virgin olive oil For the Sprouts 1 garlic clove, peeled and halved 1 tablespoon freshly squeezed lemon juice ¼ teaspoon coarse salt 1 cup grape or cherry tomatoes, halved 3 ounces sunflower sprouts (2 cups packed) 2 ounces pea shoots (3 cups packed) Directions Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm. Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet. Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside. Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates. Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side. Cook's Notes Broiling meat with a little olive oil to make it crisp instead of frying it in lots of butter creates a healthful version of veal Milanese. Spaghetti squash, rich in fiber, stands in for pasta to complete the meal. The arrival of tender pea shoots signals the beginning of spring. We paired them with crunchy sunflower sprouts for a refreshing twist on this classic dish. Print