Dhahran Women's Group, Family Favorites - Volume 1, 1987

1 package frozen chopped spinach
1/3 cup Parmesan cheese, grated OR shredded
2 tablespoons spaghetti sauce seasoning mix
1/4 teaspoon salt
1 1/3 pounds boneless veal, trimmed and pounded thin
1 egg slightly beaten
1 tablespoon butter
1 tablespoon margarine
1 tablespoon salad oil
1/4 pound Swiss or Gruyere cheese, shredded

  1. Cook spinach according to package directions and keep warm. If possible, steam the spinach as it will be easier to drain.
  2. Mix together Parmesan cheese, crumbs and seasoning mix with salt. Dip meat in slightly beaten eggs and then in crumb mixture, coating all sides.
  3. Heat the butter, oil and margarine in a large frying pan and brown meat on both sides. Transfer meat to a large ovenproof platter.
  4. Drain spinach well. Then mix with cheese and place an equal amount on each piece of meat.
  5. Place under the broiler just until the cheese melts.

Note: The bed veal, with the least waste, is the Colonial Beef boxed cutlets sold in the Commissary.

Yield: Serves 4 - 5

Marilyn Townsend, Dhahran