Veal Di Napoli
|Veal cutlets||1 1⁄2 Pound|
|Salad oil||2 Tablespoon|
|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)|
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.