Veal Cutlet Macaroni Dinner
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Butter||1 1⁄2 Teaspoon|
|Boneless veal cutlets||12 Ounce (4 Cutlet Each Weighing 3 Ounces)|
|Tomato puree||1 Cup (16 tbs)|
|Canned tomatoes||14 1⁄2 Ounce, cut in small pieces (1.75 Cup)|
|Elbow macaroni||4 Ounce, uncooked (1 Cup)|
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.