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Veal Cutlet Macaroni Dinner

Ingredients
  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)
  Salt 1 Teaspoon
  Oregano 1 Teaspoon
  Pepper 1 Dash
  Elbow macaroni 4 Ounce, uncooked (1 Cup)
  Parsley 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Servings: 
2

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