Veal A La Seville Recipe
Ingredients
1 1/2 pounds veal cutlet
1/3 cup olive oil
1 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped hazelnuts
4 thin slices ham
1 red onion, diced
1 1/2 cups chopped mushrooms
1/4 cup chicken broth
1/2 cup dry white wine
1/4 cup tomato paste
1/2 teaspoon cloves
1/2 teaspoon mace
1/2 teaspoon thyme
1/4 teaspoon saffron
Directions
Cut veal into serving-size pieces and pound thin with mallet.
Heat olive oil in skillet and brown veal lightly on both sides.
Transfer to buttered shallow casserole as browned.
Season with salt and pepper.
Layer with slices of ham.
Brown hazelnuts in remaining oil and sprinkle over ham and veal.
Brown onion and add remaining ingredients to skillet.
Blend and pour over veal.
Bake in a 400° F.oven for 15 to 20 minutes.
Heat olive oil in skillet and brown veal lightly on both sides.
Transfer to buttered shallow casserole as browned.
Season with salt and pepper.
Layer with slices of ham.
Brown hazelnuts in remaining oil and sprinkle over ham and veal.
Brown onion and add remaining ingredients to skillet.
Blend and pour over veal.
Bake in a 400° F.oven for 15 to 20 minutes.
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