Recipe for Veal Parmesan 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 gal WATER, HOT
35 lb VEAL CUTLETS FZ
1/8 lb CHEESE MOZZARELLA
2 cup CHEESE GRATED 1LB
7/8 lb TOMATO PASTE #2 1/2
1/4 tsp GARLIC DEHY GRA
1/2 lb ONIONS DRY
7 oz FLOUR GEN PURPOSE 10LB
1/2 cup SUGAR, GRANULATED 10 LB
1 cup SHORTENING, 3LB
1 tsp PEPPER BLACK 1 LB CN
1/2 tsp PEPPER RED GROUND
Instructions:
Instructions: TEMPERATURE: 350 F. DEEP FAT

1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN. ABOUT 5 MINUTES.

2. PLACE FRIED STEAKS ON 4 SHEET PANS (18 BY 26 INCH). PREPARE TOMATO SAUCE (RECIPE NO. 001500). SLICE MOZZARELLA CHEESE INTO 1 OZ SLICES; CUT EACH SLICE IN HALF. PLACE 1/2 OZ CHEESE ON EACH STEAK.

POUR 6 1/2 CUPS SAUCE OVER STEAKS IN EACH PAN. USE GRATED PARMESAN OR PIZZA BLEND CHEESE; SPRINKLE 1/2 CUP OVER STEAKS IN EACH PAN. HEAT IN A 350 F. OVEN 15 MINUTES OR UNTIL CHEESE IS MELTED.

NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1 STEAK

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