Italian Veal Con Riso
|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|
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.