Veal A La Seville
|Veal cutlet||1 1⁄2 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Ground pepper||To Taste|
|Chopped hazelnuts||1⁄4 Cup (4 tbs)|
|Red onion||1 , diced|
|Mushrooms||1 1⁄2 Cup (24 tbs), chopped|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
Cut veal into serving-size pieces and pound thin with mallet.
Heat olive oil in skillet and brown veal lightly on both sides.
Transfer to buttered shallow casserole as browned.
Season with salt and pepper.
Layer with slices of ham.
Brown hazelnuts in remaining oil and sprinkle over ham and veal.
Brown onion and add remaining ingredients to skillet.
Blend and pour over veal.
Bake in a 400° F.oven for 15 to 20 minutes.