Veal Parmigiana With Vermicelli

By cdrier

Ingredients

• 1/2 c. grated parmesan cheese
• 1/4 c. dry bread crumbs
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. pepper
• 6 veal cutlets, cut 1/4-inch thick, pounded thin
• 1/4 c. flour
• 2 eggs, slightly beaten
• 2 to 3 tbsp. oil
• 1 (2.5-oz.) jar green giant sliced mushrooms, drained
• 1 (30-oz.) jar spaghetti sauce
• 8 oz. uncooked vermicelli or spaghetti
• 1 to 2 tbsp. butter or margarine, if desired
• 1/4 c. grated parmesan cheese, if desired
• 4 oz. (1 c.) shredded mozzarella cheese

Preparation

Step 1

Heat oven to 350 degrees F. In pie pan or shallow dish, combine 1/2 cup parmesan cheese, bread crumbs, oregano and pepper, mix well. Coat each cutlet with flour; dip in eggs. Coat with parmesan cheese mixture. Heat oil in large skillet over medium-high heat; cook cutlets about 6 to 7 minutes until golden brown on both sides; remove from skillet. Arrange cutlets in ungreased 13x9-inch (3-quart.) baking dish; sprinkle with mushrooms. Spoon spaghetti sauce over mushrooms. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly. Meanwhile, cook vermicelli to desired doneness as directed on package. Drain; toss with butter and 1/4 cup parmesan cheese. Keep warm.