Veal Zucchini
By: Anonymous
Published: Sunday, February 14, 2010 - 7:07am

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
savory
salt and pepper to taste
2 beef bouillon cubes
4 mediums -sized zucchini, thinly sliced
12 bns fresh spinach, rinsed, drained and
coarsely chopped
hot cooked rice or noodles

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 Reduce heat to simmer, add zucchini and veal, including any meat juices, cover and simmer 7 minutes, or until zucchini is tender. Add spinach, cover, and cook 3 more minutes. Turn into a heated serving dish. Serve with rice or noodles. 3 Makes 4 to 6 servings.