1 lb. veal, cut into 3 inch squares
1 (32 oz.) can crushed tomatoes
2 c. bread crumbs
1/2 c. locatelli or Parmesan cheese, grated
6 sprigs parsley, chopped
1 1/2 c. corn oil
1/4 lb. fontina cheese, 1 inch diced
2 med. onions, sliced
12 bay leaves

Marinate veal in crushed tomatoes overnight or at least 2 hours before preparing. Combine bread crumbs with locatelli cheese and chopped parsley.

Place 1 cup oil in a skillet and toast the bread crumb mixture until it is golden. Set aside to cool.

Pour remaining 1/2 cup of oil in the bottom of a 13 x 9 inch baking dish, coating the entire bottom of the pan. Coat each piece of veal on both sides with the toasted bread crumb mixture and place 1 piece of fontina cheese in the center of each square. Overlap sides over cheese. Place each Spedini in baking dish with 1 onion slice and 1 bay leaf. Spread remaining crushed tomatoes over the Spedini.

Bake at 375 degrees for 30 minutes. Don't over cook. Makes about 4 servings.