Veal with Vermicelli Recipe

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!

Source: alalali