Veal Recipes

Serves 6

Ingredients
6 veal cutlets
2 cups flour
4 tablespoons butter
3 cloves of garlic, minced
dash salt
freshly ground black pepper
½ stick of butter
3 cloves of garlic, minced
1 large onion, chopped
10 large regular mushrooms, cleaned and sliced
1 large green bell pepper, chopped
1 bunch of broccoli, chopped
2 large tomatoes, skinned and chopped
4 tablespoons fresh chopped basil
½ tablespoon fresh chopped parsley
½ tablespoon fresh chopped oregano
½ tablespoon fresh chopped rosemary
2 cups egg noodles
1 cup of white wine
1 can chicken broth
2 tablespoons corn starch
1 teaspoon cold water

Directions
Soak veal cutlets in a bowl of water for about 5 minutes.
Place flour in a ziplock bag and add a dash of salt and pepper.
Place veal cutlets in bag and evenly coat with flour.
In a 5 quart saute pan melt butter over medium high heat and add minced garlic.
Place coated veal cutlets in saute pan and brown on each side for about 5 minutes.
Remove veal from pan.
Place a medium size pot of water on the stove to boil over high heat.
Then add the butter and minced garlic to the same saute pan and saute garlic over medium high heat.
Add the onion, mushrooms, peppers and brocolli and cook until onions and peppers become tender.
Add tomatoes, basil, parsley, oregano and rosemary.
Saute for about another minute and deglaze pan with white wine.
Add chicken broth cover with lid and simmer for 5 minutes.
Place chicken in the saute pan and replace lid and simmer for another 10 minutes.
Add the egg noodles to the boiling water until they become tender.
In a small bowl combine corn starch and water, mixing well.
Slowly stir in mixture to saute pan.
Mixture should become thicker once it has simmered for another 2 minutes.

Drain noodles and divide onto 6 plates.
Scoop one piece of veal onto each plate and then spoon vegetables and wine sauce over veal and noodles and serve.