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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (1/2-inch-thick) veal cutlets |
1 tablespoon vegetable oil |
2 tablespoons all-purpose flour |
2 cups water |
2 medium-size green peppers, chopped |
1 large onion, chopped |
2 tablespoons tomato paste |
1 tablespoon chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried whole thyme |
1/8 to 1/4 teaspoon red pepper |
1 bay leaf |
hot cooked rice |
Directions:
1. Brown cutlets on both sides in hot vegetable oil in a large skillet. Remove cutlets from skillet, reserving pan drippings. Cut veal cutlets in half. Set cutlets aside.
2. Stir 2 tablespoons flour into pan drippings. Cook, stirring constantly, 5 minutes or until flour is browned. Add remaining ingredients, except rice. Cook mixture 1 to 2 minutes. Add reserved cutlets; simmer, uncovered, 30 minutes or until cutlets are tender. Remove bay leaf, and discard. Serve cutlets with sauce over hot cooked rice.
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