1 lb. veal, cut into 3 inch squares
1 can (32 oz.) 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 dice
2 med. onions, sliced
12 bay leaves

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

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

3. Pour remaining 1/2 cup of oil in the bottom of a 13x9 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 one onion slice and one bay leaf. Spread remaining crushed tomatoes over the Spedini.

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