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    Veal a la Tanino


    Source of Recipe


    jsonline

    List of Ingredients




    12 pieces (2 to 2 1/2 ounces each) veal, pounded 1/8 inch thick
    Flour to coat meat
    Olive oil
    1 cup thinly sliced onions
    1 1/2 cup sliced mushrooms (quartered, then sliced if large)
    3 cloves garlic, crushed or minced
    1/2 teaspoon dried oregano
    1/2 teaspoon fresh rosemary
    1/4 teaspoon black pepper
    1/3 cup white wine
    2 tablespoons grated Romano cheese

    Recipe



    Lightly flour pieces of veal. Heat olive oil in large skillet. Brown meat over medium heat about 1 minute on each side or until cooked through. You may have to do this in batches if you do not have a very large pan.

    Reduce heat to low and add onions, mushrooms and garlic. Season with oregano, rosemary and pepper. Add wine and simmer until liquid thickens slightly and onions become tender, 3 to 5 minutes. Sprinkle with cheese, stir gently and serve. Makes 4 servings.


 

 

 


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