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| Veal with Vermicelli |
Easy and special recipe for cooking veal in a traditional way!
Preparation Time: 30 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 6 persons
All you need
Parmigiana
6 veal cutlets (1/4 inch thick)
1/2 cup grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1/2 tsp al alali Oregano
1/4 tsp al alali Ground Black Pepper
1/4 cup all-purpose flour
2 eggs, slightly beaten
2 to 3 tbsps oil
1 can al alali Pieces & Stems Mushrooms, drained
1 jar al alali Pasta Sauce
Vermicelli
250 gm uncooked al alali Pasta #125
1- 2 tbsps butter
1/4 cup grated Parmesan cheese, if desired
1 cup shredded mozzarella cheese
Directions
- Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper
- Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick; remove wrap & repeat with remaining cutlets
- Heat oven to 180°C (350°F)
- In pie pan or shallow dish, mix 1/2 cup Parmesan cheese, bread crumbs, al alali Oregano & al alali Ground Black Pepper
- Coat each cutlet with flour; dip in eggs, coat with Parmesan cheese mixture
- In a large frying pan, heat oil over medium-high, add cutlets; cook for 6 to 7 minutes or until golden brown on both sides
- Arrange cutlets in ungreased baking dish; add al alali Pieces & Stems Mushrooms
- Add al alali Pasta sauce over the mushrooms
- Bake at 350°F or 180°C for 25 to 30 minutes or until bubbly
- Meanwhile, cook al alali Vermicelli as per directions mentioned on the pack
- Drain; toss with butter and 1/4 cup Parmesan cheese
- Remove baking dish from oven; sprinkle veal with mozzarella cheese
- Serve veal over vermicelli and enjoy!
