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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Make the classic French dish, cassoulet, with tender veal for a super quick, tasty dinner. Ingredients:
1 pound veal cutlets (1/4 inch thick) |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 teaspoons olive oil |
1 1/2 cups sliced leeks |
3 cloves garlic, minced |
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained |
2 (15-ounce) cans cannellini beans, drained |
5 (1-ounce) slices italian bread, toasted |
1 1/4 teaspoons olive oil |
Directions:
1. Trim fat from veal. Cut veal into 1 1/2- x 1/2-inch strips; sprinkle with thyme, salt, and pepper, and toss. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add veal, and cook 3 minutes or until lightly browned. Remove veal from Dutch oven; set aside, and keep warm.
2. Add leeks and garlic to Dutch oven, and saute until tender. Add tomatoes and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in veal. Bring to a boil; cover, reduce heat, and simmer5 minutes.
3. Brush each slice of bread with 1/4 teaspoon olive oil, and serve with veal mixture.
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