| Ingredients:
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10 pcs. 8 oz. - Brandt Veal Rib Chop 6 oz. and up
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3 LB Valdigrano Spaghetti, cooked al dente
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6 C California Red Marinara Sauce
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20 slices San Marco Aged Provolone
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2 C Flour
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8 Eggs, large
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4 C Baker Boy Italian Bread Crumbs
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Instructions:
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Pound veal chops and bread with flour - egg - bread crumbs.
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Pan or deep fry to order.
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Heat marinara thoroughly, toss with cooked and reheated spaghetti.
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Top veal chops with sauces spaghetti and 2 slices of provolone.
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Bake 5-6 minutes at 375*F. |