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
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.