Veal Scallops In Nicoise Sauce
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped green peppers||1⁄4 Cup (4 tbs)|
|Special oil||3 Tablespoon|
|Canned tomato sauce||2⁄3 Cup (10.67 tbs)|
|Black olives||6 , sliced|
|Veal scallops||1 Pound (About 12 In Number)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Minced parsley||1 Tablespoon|
1 In a pan, heat 1 tablespoon oil and add the onions and green peppers.
2 Saute for 10 minutes.
3 Add in the tomato sauce nd bring to a boil.
4 Cook over low heat for about 15 minutes.
5 Mix in the olives.
6 Meanwhile, prepare the veal.
7 Dip the veal in the milk.
8 Roll it in the mixture of flour, salt, garlic and parsley.
9 In a skillet, heat the remaining oil and saute the veal until browned on both sides.
10 Add the sauce and cook for another 2 minutes.
11 Serve hot.