1 pound veal or beef (bottom round), cut into 2-ounce slices
1/2 cup seasoned bread crumbs
Dried bay leaves, 1 for every 2 spidini's
1 large onion, cut in rings
1/2 cup extra-virgin olive oil
Salt and pepper
Optional: Roll spidini's with a piece of provolone cheese and a small piece of fresh or canned tomatoes.