| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 8 |
|
-(up to) |
| 10 |
|
Thinly sliced veal shank cutlets |
|
|
Flour |
| 2 |
tb |
Oregano |
| 3 |
|
Cloves garlic; minced or crushed |
| 2 |
ts |
Salt |
| 2 |
ts |
Coursely ground black pepper |
| 1 |
|
Onion; sliced |
|
|
Mushrooms/ porta bella mushrooms are especially nice |
| 1/2 |
c |
Wine (white or rose) |
| 2 |
tb |
Olive oil; about |
INSTRUCTIONS
1. Add oregano, salt and pepper to the flour.
2. Dredge the veal cutlets in the flour.
3. Brown the veal cutlets in a skillet with the olive oil.
4. Place browned veal cutlets in a casserole.
5. Saute' the mushrooms, onions and garlic in the skillet just recently
vacated by the veal cutlets.
6. Pour wine over mushrooms, onions and garlic and stir for just a few
seconds.
7. Pour this mixture over the veal cutlets and place in oven 350 degrees
30 to 45 minutes.
8. Mangia.
SLKM14A@PRODIGY.COM
(ANDY STALLER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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