• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Veal Cutlets with Tangy Tomato Sauce 3 This looks Yummy!

  • 6servings
  • 35minutes

Add to MenuAdd to Calendar

Source: www.meals.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1/8 teaspoon ground black pepper

  3. 1 pound veal cutlets , pounded to 1/4-inch-thickness, if necessary

  4. 2 tablespoons butter , divided

  5. 2 tablespoons olive oil , divided

  6. 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon , divided

  7. 2 medium carrots , peeled and diced

  8. 2 medium onions , chopped

  9. 2 stalks

  10. celery , chopped

  11. 2 cloves

  12. garlic , finely chopped

  13. 2 cans (14 1/2 ounces each ) peeled and diced tomatoes , undrained

  14. 2 tablespoons vinegar

  15. 1 teaspoon dried basil

  16. 1 teaspoon dried thyme

  17. 1 teaspoon grated lemon peel

  18. 1 bay leaf

  19. 3 tablespoons finely chopped parsley

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

  2. MIX flour and pepper in small bowl. Coat both sides of veal with flour mixture; set aside.

  3. HEAT 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Add 1 teaspoon bouillon; cook, stirring frequently, until bouillon is dissolved. Add veal; cook for 2 to 3 minutes on each side or until browned. Remove veal from skillet; set aside.

  4. ADD carrots, onions, celery and garlic to same skillet. Cook, stirring occasionally, for 4 to 6 minutes or until onion is tender; remove from skillet and place in prepared baking dish.

  5. HEAT remaining butter and remaining oil in same skillet over medium-high heat. Add tomatoes and juice, vinegar, basil, thyme, lemon peel, bay leaf and remaining 1 teaspoon bouillon. Bring to a boil, stirring frequently. Reduce heat; cook, stirring occasionally, for 2 to 3 minutes or until sauce thickens.

  6. PLACE veal over vegetables in baking dish. Top veal with tomato mixture. Cover with foil.

  7. BAKE for 20 to 25 minutes. Remove bay leaf. Sprinkle with parsley.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback