Italian Veal and Macaroni.

Just 4 u

Season tender veal cutlets with salt and red pepper and sauté in hot olive−oil; then cover and simmer until
tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3
tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread−crumbs
fried in butter. Serve hot.