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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roman Veal Recipe

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This recipe for Roman Veal is from Memories and Recipes from Nana Josie's Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can tomato soup
1 can water
1 6 oz can tomato paste
1 tbsp sugar
1 tsp salt
1 tsp oregano
1 tsp black pepper
2 cloves garlic chopped fine
Veal Cutlets (4)
1 1/2 cup bread crumbs
1 pkg Lipton onion soup
1/2 cup grated cheese
1/4 cup parsley
Directions:
Directions:
Sauce: Put tomato soup, water, sugar, salt oregano, pepper and 1 clove garlic in saucepan - bring to a boil. Add onion soup package.

In a separate bowl, mix breadcrumbs, grated cheese, parsley and clove of garlic. Dip veal cutlets in salad oil, then in breadcrumb mixture. Put in baking dish. Pour tomato sauce mixture over cutlets. Put remaining breadcrumbs on top.

Bake at 350º for about 1 hour.

Note: Chicken can be used instead of Veal.

 

 

 

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