Saucy veal cutlets

4 servings

Ingredients

Quantity Ingredient
1 Medium size onion
¼ cup Oil packed dried tomatoes
Black pepper
½ teaspoon Salt
½ teaspoon Chicken instant bouillon
Broccoli & small potatoes
1 teaspoon Dried basil leaves
1 tablespoon Red wine vinegar
4 Veal cutlets (about 1 lb.)
All-purpose flour
¼ teaspoon Dried basil leaves

Directions

Thinly slice onion and dried tomatoes.In a 2 quart saucepan over medium heat in 1 tbsp. hot oil,cook onion until very tender,stirring occasionally.Stir in dried tomatoes,red wine vinegar and ¼ tsp.

black pepper.Cook,stirring until vinegar evaporates;stir in basil;remove from heat.

If veal cutlets are thick,pound to ¼" thickness.On waxed paper,combine salt,2 tbsp. flour and ¼ tsp. black pepper.On half of each veal cutlet,spoon ¼ of caramelized onion mixture;fold other half of cutlet over filling.Dip veal into flour mixture,turning to coat both sides;shake off excess flour.

In a 12" skillet over medium heat in 2 tbsp. hot oil,cook veal until browned on both sides and tender,about 5 minutes.Remove to a platter.Into drippings remaining in skillet,stir chicken bouillon and dried basil.In a cup,mix ½ tsp. flour and ½ cup water until blended;stir into mixture in skillet.Over high heat,heat to boiling;boil 30 seconds or until pan juices thicken slightly.Pour pan juices over veal.

If you like,serve veal with broccoli and oven browned potatoes.

Submitted By MICHELLE BRUCE On 04-27-95

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