Ingredients Weight Measure
Veal cutlets 12-1/2 lbs.
Flour 1-1/2 lbs.
Salt 1 oz.
Vegetable oil 1 qt.
Chopped onions 1 lb.
Canned mushrooms, stems and pieces drained 1 lb.
Instant garlic powder 1/2 oz.
TABASCO® brand Original Red Sauce 1 Tbsp.
Chicken stock 1 qt.
Cooking sherry 1 pt.
Cooked spaghetti 3-4 oz.


  1. Cut veal in 1 oz. scaloppine (size of a silver dollar). Pound to paper thinness. Dredge in flour seasoned with salt. Sauté in vegetable oil until golden brown. Remove from pan and set aside.
  2. Add onions, mushrooms, garlic powder and TABASCO® Sauce to pan. Sauté until onions are soft. Add sautéed veal and chicken stock; simmer for 10 minutes.
  3. Add cooking sherry immediately before serving. Correct seasonings.
  4. To serve, arrange spaghetti on dinner plate. Place scaloppine over spaghetti. Spoon sauce over meat.

Yield: 50 4-oz. servings