Veal With Vermicelli Recipe

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 Easy and special recipe for cooking veal in a traditional way 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 panggangan 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

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