Instructions: Cut veal in 1 ounce scallopines (size of a silver dollar). Pound to paper thinness. Dredge in flour seasoned with salt. Saute in vegetable oil until golden brown. Remove from pan and set aside.

Add onions, mushrooms, garlic powder, and Tabasco brand Pepper Sauce to pan. Saute until onions are soft. Add the sauteed veal and chicken stock; simmer for 10 minutes.

Add cooking sherry immediately before serving. Correct the seasonings.

To serve, arrange spaghetti on dinner plate. Place scallopines over spaghetti. Spoon sauce over the meat.

This recipe yields 50 (4-oz) servings.

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