1 jat pignoli nuts
1-24 ounce Italian style bread crumbs
5-8 ounce can tomato sauce
1 jar bay leaves
4 eggs,slightly beaten
2 pounds veal, sliced thin in 2" squares
1 cup sugar
Margarine or butter
15 to 20 wooden skewers

Lay veal flat on wax paper. Put a little margarine on each piece of veal. In a frying pan, put a little oil.

Add 2 cups of bread crumbs, onion powder and the whole jar of pignoli nuts. Cook slightly. Then add 3 cans of tomato sauce. Cook until slightly pasty. Spoon stuffing mixture onto each veal slice. Open 2 cans of tomato sauce. Spoon a little sauce onto the stuffing. Roll each slice of veal. Put in 2 dishes, 1 cup of sugar and 1 cup of water. Dip each bay leaf into sugar and water. Place stuffed veal on a skewer. Then place a bay leaf on the skewer. Do this at least 5 times per skewer. In two separate bowls, put 4 eggs, beaten and 2 cups seasoned bread crumbs. Dip whole skewer into egg and then bread crumbs. Place each skewer on a cookie sheet lined with aluminum foil. Put some butter on top of the veal. Place in broiler. Cook 5 to 10 minutes on each side, until lightly browned.

Recipe submitted by Lisa