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  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)

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: 
Preparation Time: 
5 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1470 Calories from Fat 403

% Daily Value*

Total Fat 45 g70%

Saturated Fat 7.9 g39.3%

Trans Fat 0.5 g

Cholesterol 540 mg180%

Sodium 5108.8 mg212.9%

Total Carbohydrates 102 g34%

Dietary Fiber 29.4 g117.6%

Sugars 24.3 g

Protein 166 g331.8%

Vitamin A 685.4% Vitamin C 152%

Calcium 46.4% Iron 55%

*Based on a 2000 Calorie diet


Veal Di Napoli Recipe