INGREDIENTS
  • For Sauce:
  • 1 tablespoon Olive oil
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 tablespoon Tomato paste
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 8 medium Tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • For Veal Cutlets:
  • 400 g Veal, escalope
  • 1 cup Breadcrumb, fresh
  • 1 cup Parmesan cheese
  • 1 cup All purpose flour
  • 2 Eggs
  • 3 tablespoons Vegetable oil
  • 1 packet spaghetti
  • 6 cups Water
  • 1.5 cups Mozzarella cheese
  • 2 tablespoons fresh parsley

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 422 (Kcal)
  • Protein 18 (g)
  • Total Fat 13 (g)

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HOW TO PREPARE
1
Preheat oven to 175 degrees C and place oven rack to middle position.
2
To make Tomato Sauce: in a sauce pan heat Olive Oil and Sauté Onions until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
3
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Basil and Rosemary and allow to simmer for 1 hour.
4
To make Veal Cutlets: Flatten Veal pieces using a kitchen mallet, taking care not to break the pieces.
5
Mix Breadcrumbs and Parmesan Cheese together.
6
Dust flattened Veal with Flour, dip in the beaten Eggs, and coat with Bread Crumbs and Parmesan mixture.
7
Heat Oil in a frying pan and fry Veal Cutlets on both sides until golden brown.
8
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
9
Pour over 2/3 of the Pasta Sauce and mix well until all pasta is coated.
10
Place Pasta in a baking dish, sprinkle grated Mozzarella Cheese on top, arrange cooked Veal Cutlets over the cheese and spoon over the remaining Pasta Sauce over the cutlets.
11
Bake in the oven for 25-30 minutes until cheese is melted.
12
Sprinkle with chopped fresh Parsley before serving.

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