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Veal Di Napoli

Lovers.Dine.in's picture
Ingredients
  Veal cutlets 1 1⁄2 Pound
  Salad oil 2 Tablespoon
  Salt 1 Teaspoon
  Canned tomatoes 1 Pound (1 Can)
  Spaghetti sauce mix with mushrooms 1 1⁄2 Ounce (1 Package)
  Sherry 1⁄3 Cup (5.33 tbs)
  Canned whole onions 1 Pound, drained (1 Can)
  Canned sliced mushrooms 6 Ounce, drained (1 Can, Reserve 1/4 Cup Liquid)
  Canned peas and carrots 1 Pound, drained (1 Can)
Directions

Pound cutlets 1/4" thick with wooden mallet; cut into serving-size pieces.
In large skillet, brown veal quickly in hot oil.
Season meat with salt.
In same skillet, combine tomatoes, spaghetti sauce mix, and sherry.
Heat to boiling; cover and simmer 10 minutes, stirring occasionally.
Add onions, mushrooms (with reserved liquid), and peas and carrots.
Cover and simmer 10 minutes.
Garnish with parsley, if desired.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Boiled
Ingredient: 
Veal
Preparation Time: 
5 Minutes

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