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Veal a la Tanino




Source of Recipe


Geraldine Scharnek, owner, Joey's Italian Restaurant


Recipe Introduction


Named after the restaurant's head chef, Tanino D'Amato.



List of Ingredients




12 pieces (2 to 2 1/2 ounces each) veal, pounded 1/8 inch thick
Flour to coat veal
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 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 large enough 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.