Sautéed veal slices are baked in an Italian tomato sauce with mushrooms and green peppers and served over noodles.
1 1/2 pounds veal
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons paprika
2 tablespoons vegetable oil - divided use
1/2 cup water
1 teaspoon beef base or bouillon granules
1 teaspoon all-purpose flour
8 ounces mushrooms, sliced
1 (8-ounce) can tomato sauce
2 tablespoons chopped green bell peppers
Cooked noodles for accompaniment
Freshly grated Parmesan cheese for sprinkling
- Cut veal into serving-sized pieces and pound with a meat mallet. Coat with a mixture of 1/2 cup flour, salt, pepper, and paprika. Brown on both sides in 1 tablespoon oil in a skillet. Place in a baking dish.
- Stir water into the skillet and blend in beef base or bouillon and 1 teaspoon flour. When smooth and well-blended pour over the veal. Bake, covered, at 350°F (175°C) for 30 minutes.
- Sauté sliced mushrooms in 1 tablespoon oil. Add tomato sauce and chopped green bell pepper; mix well.
- Pour over the veal and continue baking, uncovered, for 15 minutes. Serve over noodles. Sprinkle with grated Parmesan cheese.
Makes 4 servings.