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Veal Italiano

Serves: 4
Total Calories: 143

Ingredients

1 tablespoon flour
1/2 teaspoon salt
4 veal cutlets, (1 pound)
2 tablespoons vegetable oil
1 cup canned tomato
1 (6-ounce) can tomato paste
1/2 cup water
1 (4-ounce) can sliced mushrooms, drained
1/2 cup red wine or beef broth, tomato juice, or liquid from canned mushrooms
1/3 cup , sliced green onion
1/4 cup sliced pitted olives
1/4 teaspoon garlic salt
1/4 teaspoon dried basil leaves, crushed
Hot cooked noodles

Directions:

Combine flour, salt, and pepper. Coat veal with flour mixture. Heat oil in skillet. Brown veal slowly in hot oil. Drain. Place in casserole dish or large freezer bag. Combine tomatoes and next 8 ingredients. Pour over veal. Seal, label, and freeze.

To serve, thaw veal mixture. Place in skillet and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until meat is tender. Serve over hot noodles.

Nutritional Facts:

Serves: 4
Total Calories: 143
Calories from Fat: 60

This Veal Italiano recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.


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