Veal Cutlet Macaroni Dinner Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Butter | 1 1/2 Teaspoon | |
| 4 boned veal cutlets (3 ounces each) | ||
| Tomato puree | 1 Cup (16 tbs) | |
| Tomatoes | 1 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Elbow macaroni | 1 Cup (16 tbs), uncooked | |
| Parsley | ||
Directions
Saute onion and garlic in butter until onion is tender, but not brown.
Add veal cutlets and brown on both sides.
Stir in tomato puree, tomatoes, salt, oregano and pepper.
Cook, stirring occasionally, over low heat until veal is tender, about 30 minutes.
Meanwhile, cook macaroni according to package directions; drain.
Arrange on serving platter.
Top with veal cutlets, sauce and parsley.
Add veal cutlets and brown on both sides.
Stir in tomato puree, tomatoes, salt, oregano and pepper.
Cook, stirring occasionally, over low heat until veal is tender, about 30 minutes.
Meanwhile, cook macaroni according to package directions; drain.
Arrange on serving platter.
Top with veal cutlets, sauce and parsley.
Chef
