|Veal leg sirloin steak/Round steak||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 1⁄2 Ounce (1 Can)|
|Dry white wine||2 Tablespoon|
|Capers||2 Teaspoon, drained|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Nonstick spray coating||2 Tablespoon|
Cut meat into 8 equal pieces.
Place 1 piece of meat between 2 pieces of clear plastic wrap.
Using a meat mallet pound meat to about 1/8 inch thickness.
Sprinkle meat lightly with salt and pepper.
Repeat with remaining meat.
For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water till onion is tender but not brown.
Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Spray a large skillet with nonstick spray coating.
Cook meat, half at a time, over medium high heat for 1 to 2 minutes per side or to desired doneness.
Transfer meat to a serving platter; keep warm.
Repeat with remaining veal.