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Cook Time: 35 minutes
Ingredients:
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- dash pepper
- 4 veal cutlets, about 1 pound
- 1/4 cup vegetable oil
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 can (15 ounces) tomatoes, cut up
- 1 can or jar (4 ounces) sliced mushrooms with liquid
- 1 teaspoon dried parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon dried leaf oregano, crushed
- hot buttered pasta for 4
Preparation:
Combine flour, salt and pepper in a bowl; dredge veal with flour mixture.
In a medium skillet over medium heat, brown veal in the vegetable oil. Remove meat; add onion to skillet and cook until tender. Add garlic, cooked veal, tomatoes, mushrooms with liquid, parsley, capers, and oregano. Cover and simmer for 20 to 25 minutes, or until veal is tender. Arrange veal scaloppini over hot buttered pasta and top with sauce.
Veal scaloppini serves 4.
Veal scaloppini serves 4.
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