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spaghetti veal round flour salt pepper egg milk bread crumbs Parmesan cheese cooking oil green pepper onion garlic tomato sauce water basil Mozzarella cheese Parmesan
Viewed: 66 - Published at: 3 years agoIngredients
- 6 oz. spaghetti
- 1 1/2 lb. boneless veal round or sirloin steak, cut in 6 serving pieces
- 1/4 c. all purpose flour
- 1/2 tsp. salt
- Dash of pepper
- 1 egg, beaten
- 2 Tbsp. milk
- 1/3 c. fine, dry bread crumbs
- 1/3 c. parmesan cheese, grated
- 3 Tbsp. cooking oil
- 1 large green pepper, finely chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2-15 oz. cans tomato sauce
- 1/4 c. water
- 1 tsp. dried basil, crushed
- 1 c. mozzarella cheese, shredded
- 1/4 c. parmesan, grated
Method
- Break spaghetti pieces in half.
- Cook spaghetti according to package directions; drain and set aside.
- Pound veal pieces to 1/4 inch thick.
- In shallow dish combine flour, salt, and pepper.
- In another dish combine egg and milk. In a third dish mix bread crumbs and 1/3 cup parmesan cheese.
- Coat veal with flour mixture; dip in egg mixture, then in crumbs.
- In large skillet brown meat on both sides in hot oil, 2 or 3 pieces at a time; remove from heat, reserving drippings in skillet.
