7 July, 2015
Spidina
Spidina: This is a perfect appetizer you can have on Sunday as an appetizer before any pasta dish. One of my favorites and not too difficult to make.
Instructions
- Cut up one onion and sauté' in little bit of olive oil until lightly brown.
- Thin the veal cutlets and pound until thin. Cut into 2x4 inch pieces. Cut the other onion into slices. You will use this at the end prior to cooking in oven. Add to a mixing bowl, breadcrumbs, cheese, parsley, salt and pepper. Add the onions to the breadcrumb mixture. Add mixture onto each piece of veal. (Approx. 1 tbsp)
- Fold in edges and roll close like a tortilla. Use a little bit of olive oil to seal edges closed to keep mixture from falling out.
- Place seam-side down on greased baking sheet. Add a slice of onion, bay leaf and keep alternating veal, onion, and bay leaf until finished with veal.
- Lightly sprinkle olive oil over finished veal and bake for 20-25 minutes.
Recipe Notes
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Nutrition Facts
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