Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

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.