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 Original TABASCO® Pepper 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.
