Veal Birds Parmigiano Recipe
Ingredients
| Dry bread crumbs | 2 Quart | |
| Onion | 1 Cup (16 tbs), minced | |
| Mushrooms | 1 Quart, sauteed | |
| Eggs | 8 Small, beaten | |
| 4 cups beef, stock or water | ||
| Rosemary | 1 Teaspoon | |
| Steak pieces | 100 | |
| All purpose flour | 4 Cup (16 tbs) | |
| Butter/Margarine | 2 Cup (16 tbs) | |
| Mozzarella cheese | 2 Pound, sliced | |
| Spaghetti sauce | 2 Quart, prepared | |
| 6 pounds thin spaghetti or vermicelli, uncooked | ||
| Butter/Margarine | 2 Cup (16 tbs), melted | |
| 2 cups hot milk | ||
| Parmesan cheese | 2 Cup (16 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.
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.
Chef
