Archive for February, 2008

Ingredients

• 1 lb. veal cutlets (cut about 1/2 inch thick)
• 1/2 cup flour
• 1/2 tsp. salt
• 1/2 tsp. black or red pepper
• 1 clover garlic, chopped
• 1/2 cup olive oil
• 2 cups tomatoes (canned)
• 1/2 tsp. chopped parsley
• 1/2 tsp. oregano

Directions

• Wipe veal with clean damp cloth and flatten. Cut into 1 inch pieces.
• Combine flour, salt and pepper and then coat veal with this mixture.
• Heat garlic and oil in large skillet with tight fitting cover until garlic is lightly browned.
• Add veal and slowly brown both sides.
• While veal is browning, combine tomatoes, salt chopped parsley, oregano, and pepper.
• Slowly add this mixture to the browned veal.
• Cover skillet and simmer about 25 minutes or until veal is tender.

Gloria