50+ Friends Club Cookbook
Meat and Wild Game
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Veal Parmesan
From the Kitchen of: Sylvia
Source: Complete Cooking with Jenn-Air
| 1 |
med. |
Onion, thinly sliced |
| 1 |
clove |
Garlic, minced |
| 1 |
Tbsp. |
Olive Oil |
| 1 |
can |
(7 1/2oz) whole tomatoes, undrained, cut up |
| 1 |
can |
(6oz) Tomato Paste |
| 1/2 |
tsp. |
basil leaves |
| 1/4 |
tsp. |
Dried Oregano Leaves |
| 1/4 |
tsp. |
dried Marjoram leaves |
| 1/4 |
tsp. |
sugar |
| 1/8 |
tsp. |
Pepper |
| 1 1/2 |
lb. |
Veal Cutlets |
| 2 |
c. |
fresh Mushrooms |
| 1/4 |
c. |
sliced pitted ripe Olives |
| 1/2 |
c. |
grated Parmesan Cheese |
- For Tomato Sauce: Sauté onion and garlic in olive oil on medium high heat until tender.
Add tomatoes, tomato paste basil, oregano, marjoram leaves, sugar and pepper. Simmer on
medium low heat for 5 minutes, stirring occasionally.
- Place veal cutlets in 13x9 inch pan. Top with mushrooms and olives. Spread tomato sauce
over cutlets. Sprinkle with Parmesan cheese.
- Bake in preheated 375 degree oven about 30 minutes or until veal is tender.
- Remove with spatula to serving platter.
- 4-6 servings.