Louis' Veal Surprise
Tender veal cutlets marinated in a zesty blend of herbs and spices, then seared to perfection. Served with a rich tomato and mushroom sauce, this dish is a true taste of Italian-American tradition.
ingredients
- 1 lb veal cutlets
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 8 oz mushrooms, sliced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Pound the veal cutlets until thin, then dredge them in flour, shaking off any excess.
- 2.
Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for about 2 minutes per side, until golden brown. Transfer them to a plate and set aside.
- 3.
In the same skillet, add the chopped onion and minced garlic, sautéing until fragrant. Stir in the sliced mushrooms and cook until they release their moisture and start to brown.
- 4.
Pour in the crushed tomatoes, dried oregano, dried basil, paprika, salt, and pepper. Stir well to combine and bring the mixture to a simmer.
- 5.
Return the veal cutlets to the skillet, nestling them into the sauce. Simmer gently for 10 minutes, allowing the flavors to meld together.
- 6.
Serve the veal cutlets over cooked pasta or alongside a side of your choice. Garnish with fresh parsley for a pop of color and freshness.
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