Italian Veal Cutlets Recipe
Ingredients
| 4 boneless veal cutlets | ||
| Shortening | 2 Teaspoon | |
| 1 8-ounce can tomatoes, cut up | ||
| Worcestershire sauce | 1 Teaspoon | |
| Snipped parsley | 1 Tablespoon | |
| Capers | 2 Teaspoon, drained | |
| Garlic salt | 1/4 Teaspoon | |
| Oregano leaves | 1/4 Teaspoon, crushed | |
Directions
Pound veal to 1/4- to 1/8-inch thickness or have meatman tenderize cutlets.
Brown quickly in hot shortening.
Blend remaining ingredients; add to meat.
Cover; simmer 35 to 40 minutes.
Uncover; simmer till tender, about 10 minutes
Brown quickly in hot shortening.
Blend remaining ingredients; add to meat.
Cover; simmer 35 to 40 minutes.
Uncover; simmer till tender, about 10 minutes
Chef
