Veal Spedini Termini Recipe

• 1 pound veal, cut into 3 inch squares
• 1 (32 ounce.) can crushed tomatoes
• 2 c. bread crumbs
• 1/2 c. locatelli or possibly Parmesan cheese, grated
• 6 sprigs parsley, minced
• 1 1/2 c. corn oil
• 1/4 pound fontina cheese, 1 inch diced
• 2 med. onions, sliced
• 12 bay leaves

1. Marinate veal in crushed tomatoes overnight or possibly at least 2 hrs before preparing.
2. Combine bread crumbs with locatelli cheese and minced parsley.
3. Place 1 c. oil in a skillet and toast the bread crumb mix till it is golden brown.
4. Set aside to cold.
5. Pour remaining 1/2 c. of oil in the bottom of a 13 x 9 inch baking dish, coating the entire bottom of the pan.
6. Coat each piece of veal on both sides with the toasted bread crumb mix and place 1 piece of fontina cheese in the center of each square.
7. Overlap sides over cheese.
8. Place each Spedini in baking dish with 1 onion slice and 1 bay leaf.
9. Spread remaining crushed tomatoes over the Spedini.
10. Bake at 375 degrees for 30 min.
11. Do not over cook.
12. Makes about 4 servings.

veal, tomatoes, bread crumbs, locatelli, parsley, corn oil, fontina cheese, onions, bay leaves

Taken from cookeatshare.com/recipes/veal-spedini-termini-22976 (may not work)