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Breaded Veal Chop with Fine Spaghetti | metropolitanmarket.com

Exceptional Meat...Exceptional Seafood

entree-veal

Breaded Veal Chop with Fine Spaghetti


Ingredients:

10 pcs.  8 oz. – Brandt Veal Rib Chop 6 oz. and up

3 LB  Valdigrano Spaghetti, cooked al dente

6 C  California Red Marinara Sauce

20 slices  San Marco Aged Provolone

2 C  Flour

8  Eggs, large

4 C  Baker Boy Italian Bread Crumbs

 

Directions:

Pound veal chops and bread with flour – egg – bread crumbs.

Pan or deep fry to order.

Heat marinara thoroughly, toss with cooked and reheated spaghetti.

Top veal chops with sauces spaghetti and 2 slices of provolone.

Bake 5-6 minutes at 375*F.

Posted in entree-veal, Recipe