Veal Birds Parmigiano
|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)|
|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|
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.