Ingredients Jump to Instructions ↓

  1. 1 (28 ounce) can peeled Italian tomatoes

  2. 4 teaspoons olive oil

  3. 4 garlic cloves, sliced º teaspoon red pepper flakes

  4. 10 fresh basil leaves º teaspoon oregano ? chicken bouillon cube, crumbled

  5. 1 ? pounds veal slices, pounded thin º teaspoon salt º teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Pour the tomatoes into a bowl and break them up into small pieces.

  2. Pour the olive oil into a large sautÈ pan on medium-high heat and cook the garlic and red pepper flakes until the garlic just starts to brown, about 3 minute. Add the broken tomatoes with their juices, the basil, oregano, and bouillon cube and cook for 10 minutes. Sprinkle the meat with the salt and pepper, add to the sauce and cook for 5 minutes. Be careful no to overcook the meat; watch carefully for the color change to indicate the meat is ready.


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