Veal Zucchini
Photo: flickr user avlxyz
Ingredients
2 tablespoons butter (about)
2 pounds veal chops or cutlets
2 mediums -sized onions, chopped
1 clv garlic
1 can (16 ounces) whole tomatoes
cup dry white wine (Chablis)
teaspoon chopped fresh oregano, OR
teaspoon dried, crushed
teaspoon each Italian seasoning mix AND
4 mediums -sized zucchini, thinly sliced
12 bns fresh spinach, rinsed, drained and
coarsely chopped
Preparation
1
Heat butter in a large skillet over medium-high heat. Quickly brown veal and remove from pan; set aside. In the same pan, saute the onions and garlic until soft, adding more butter if needed. Add tomatoes (slightly crushed), wine, oregano, Italian seasoning, savory, salt, pepper and bouillon cubes. Cover and simmer 30 minutes; remove lid, turn heat to high, and reduce the liquid to half.
2
3
Makes 4 to 6 servings.
Tools
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Yield:
8.0 servings
Added:
Sunday, February 14, 2010 - 7:07am