BREADED LUNCHEON MEAT PARMIGIANA

Ingredients:

1/2	cup	Japanese breadcrumbs
1/4	cup	chopped parsley
1/4	tsp	iodized fine salt
	pinch	white pepper
1 (350 g)	can	PUREFOODS CHINESE STYLE LUNCHEON MEAT, sliced 1/3" thick
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
2	pc	MAGNOLIA BROWN EGGS, beaten
1/2	cup	cooking oil
1 (250 g)	pack	fettuccine, cooked according to package directions
1 (160 g)		MAGNOLIA QUICKMELT CHEESE, grated

2	tbsp	cooking oil
4	cloves	garlic, chopped
1/2	pc	onion, chopped
1 (800 g)	can	whole tomatoes, chopped
		iodized fine salt and pepper to taste

Procedure:

Combine Japanese breadcrumbs, parsley, salt and pepper. Coat luncheon meat with flour, dip in beaten eggs then dredge in breadcrumb mixture.
Heat oil then fry breaded luncheon meat until golden brown. Set aside.
In a saucepan, heat oil then sauté garlic and onion. Pour in tomatoes and simmer for 3 minutes over low heat. Season with salt and pepper. Set aside.
Transfer pasta in a deep ovenproof dish. Arrange the breaded luncheon meat on top. Pour tomato sauce over it. Top with grated cheese. Bake in the oven set at 350°F until cheese melts. Serve hot.

Makes 6 servings.

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