Estimated Times
Preparation Time: 20 mins
Cooking Time: 35 mins
Servings: 4 to 6 servings
1/4 cup
all-purpose flour
1/8 teaspoon
ground black pepper
1 pound
veal cutlets, pounded to 1/4-inch-thickness, if necessary
2 tablespoons
butter, divided
2 tablespoons
olive oil, divided
3
MAGGI Chicken Flavor Bouillon Cubes, divided
2
medium carrots, peeled and diced
2
medium onions, chopped
2 stalks
celery, chopped
2 cloves
garlic, finely chopped
2 cans
(14.5 ounces each)
peeled and diced tomatoes, undrained
2 tablespoons
vinegar
1 teaspoon
dried basil
1 teaspoon
dried thyme
1 teaspoon
grated lemon peel
1
bay leaf
3 tablespoons
finely chopped parsley
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
MIX flour and pepper in small bowl. Coat both sides of veal with flour mixture; set aside.
HEAT 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Add 1 bouillon cube; cook, stirring frequently, until bouillon is dissolved. Add veal; cook for 2 to 3 minutes on each side or until browned. Remove veal from skillet; set aside.
ADD carrots, onions, celery and garlic to same skillet. Cook, stirring occasionally, for 4 to 6 minutes or until onion is tender; remove from skillet and place in prepared baking dish.
HEAT remaining butter and remaining oil in same skillet over medium-high heat. Add tomatoes and juice, vinegar, basil, thyme, lemon peel, bay leaf and remaining bouillon cubes. Bring to a boil, stirring frequently. Reduce heat; cook, stirring occasionally, for 2 to 3 minutes or until sauce thickens.
PLACE veal over vegetables in baking dish. Top veal with tomato mixture. Cover with foil.
BAKE for 20 to 25 minutes. Remove bay leaf. Sprinkle with parsley.
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