Italian veal cutlet subma

Yield: 100 Servings

Measure Ingredient
1½ gallon WATER; BOILING
1 gallon WATER; COLD
34⅓ pounds VEAL CUTLETS FZ
1½ pounds CHEESE MOZZARELLA
100 BUN HAMBGR 13OZ #102
4 pounds SOUP TOMATO VEG #2 1/2
1⅓ tablespoon BASIL SWEET GROUND
1⅓ tablespoon OREGANO GROUND
2 teaspoons THYME GROUND

TEMPERATURE: 350 F. DEEP FAT

1. COMBINE SAUCE MIX AND COLD WATER; MIX UNTIL SMOOTH.

2. ADD BOILING WATER, STIRRING CONSTANTLY.

3. ADD OREGANO, BASIL, AND THYME; STIR WELL.

4. COOK OVER MEDIUM HEAT UNTIL SAUCE BOILS; SIMMER 1 MINUTE OR UNTIL THICKENED. SET ASIDE FOR USE IN STEP 6.

5. FRY STEAKS 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED. COOL SLIGHTLY; CUT EACH EACH STEAK IN HALF DIAGONALLY.

6. SPLIT FRENCH ROLLS ALMOST THROUGH. SPREAD 1 OZ (2 TBSP-1-AA-LADLE) SAUCE

ON BOTTOM HALF OF EACH ROLL. ADD 2 STEAK HALVES; LADLE 2 OZ (¼ CUP-1-A LADDLE) SAUCE OVER STEAK HALVES.

7. SPRINKLE ABOUT 1 TBSP CHEESE OVER EACH SANDWICH; CLOSE TOP. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1 THROUGH 4, 2½ RECIPES PIZZA SAUCE (RECIPE NO.

001200) MAY BE USED.

NOTE: 2. IN STEP 7, 1 LB 8 OZ MOZZARELLA CHEESE, SHREDDED MAY BE USED FOR PIZZA BLEND CHEESE.

Recipe Number: N04400

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes