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Italian Veal Cutlet Subma

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CATEGORY CUISINE TAG YIELD
Dairy Italian 100 Servings

INGREDIENTS

1 1/2 ga WATER; BOILING
1 ga WATER; COLD
34 1/3 lb VEAL CUTLETS FZ
1 1/2 lb CHEESE MOZZARELLA
100 BUN HAMBGR 13OZ #102
4 lb SOUP TOMATO VEG #2 1/2
1 1/3 tb BASIL SWEET GROUND
1 1/3 tb OREGANO GROUND
2 ts THYME GROUND

INSTRUCTIONS

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 (1/4 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, 2 1/2 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, http://www.erols.com/hosey.

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