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Veal Birds Parmigiano

Ingredients
  Dry bread crumbs 2 Quart
  Minced onion 1 Cup (16 tbs)
  Mushrooms 1 Quart, drained, chopped and sauteed
  Eggs 8 , beaten
  Beef stock/Water 4 Cup (64 tbs)
  Rosemary 1 Teaspoon
  Boneless veal steak 16 Pound (100 Pieces, 1/4 Inch Thick And 4X2 Inches)
  Unsifted all purpose flour 4 Cup (64 tbs)
  Butter/Margarine 2 Cup (32 tbs)
  Mozzarella cheese 2 Pound, sliced
  Prepared spaghetti sauce 2 Quart
  Thin spaghetti/Vermicelli 6 Pound
  Butter/Margarine 2 Cup (32 tbs), melted
  Hot milk 2 Cup (32 tbs)
  Grated parmesan cheese 2 Cup (32 tbs), grated
  Salt 1 Tablespoon
Directions

Combine bread crumbs, onion, mushrooms, eggs, 1 cup beef stock or water and rosemary.
Spread on veal pieces.
Roll veal; secure with food picks or tie with string.
Dredge veal with flour; brown in 2 cups butter or margarine.
Place in shallow baking pans.
Cover bottom of pans with remaining beef stock or water.
Bakercovered, at 350° about 30 minutes, or until tender.
Remove meat from oven; top with mozzarella cheese and cover with sauce.
Bake, uncovered, 10 minutes.
Cook spaghetti according to package directions; drain.
Combine melted 2 cups butter or margarine, hot milk, Parmesan cheese and salt.
Toss with spaghetti.
Serve 2 veal birds on each portion of spaghetti.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Gourmet
Servings: 
50

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