See below ingredients and instructions of the recipe
1 Medium size onion 1 ts Dried basil leaves
1/4 c Oil packed dried tomatoes 1 tb Red wine vinegar
Black pepper 4 Veal cutlets (about 1 lb.)
1/2 ts Salt All-purpose flour
1/2 ts Chicken instant bouillon 1/4 ts Dried basil leaves
Broccoli small potatoes
Thinly slice onion and dried tomatoes.In a 2 quart saucepan over
medium heat in 1 tbsp. hot oil,cook onion until very tender,stirring
occasionally.Stir in dried tomatoes,red wine vinegar and 1/4 tsp.
black pepper.Cook,stirring until vinegar evaporates;stir in
basil;remove from heat.
If veal cutlets are thick,pound to 1/4" thickness.On waxed
paper,combine salt,2 tbsp. flour and 1/4 tsp. black pepper.On half of
each veal cutlet,spoon 1/4 of caramelized onion mixture;fold other
half of cutlet over filling.Dip veal into flour mixture,turning to
coat both sides;shake off excess flour.
In a 12" skillet over medium heat in 2 tbsp. hot oil,cook veal until
browned on both sides and tender,about 5 minutes.Remove to a
platter.Into drippings remaining in skillet,stir chicken bouillon and
dried basil.In a cup,mix 1/2 tsp. flour and 1/2 cup water until
blended;stir into mixture in skillet.Over high heat,heat to
boiling;boil 30 seconds or until pan juices thicken slightly.Pour pan
juices over veal.
If you like,serve veal with broccoli and oven browned potatoes.
Submitted By MICHELLE BRUCE On 04-27-95