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Italian Veal Con Riso

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Ingredients
  Breaded veal cutlets 1 1⁄4 Pound
  Italian sausage 1⁄4 Pound, sliced
  Oil 1⁄4 Cup (4 tbs)
  Cooked rice 2 Cup (32 tbs)
  Canned minestrone soup 10 1⁄2 Ounce
  Water 1 Can (10 oz) (Soup Can)
  Canned tomato paste 8 Ounce
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Instant minced onion 2 Tablespoon
  Dry parsley flakes 2 Tablespoon
Directions

In a fancy skillet, brown and cook veal and sausage in oil until done.
Transfer to a paper plate temporarily.
Combine remaining ingredients, stirring to blend.
Tuck veal pieces into this mixture.
Decorate each cudet with a sausage slice.
Cover and heat for 5 more minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Interest: 
Quick
Servings: 
4

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