Grillades Louisiane

• 2 (1/2-inch-thick) veal cutlets
• 1 tablespoon vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups water
• 2 medium-size green peppers, chopped
• 1 large onion, chopped
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried whole thyme
• 1/8 to 1/4 teaspoon red pepper
• 1 bay leaf
• Hot cooked rice

1. Brown cutlets on both sides in hot vegetable oil in a large skillet. Remove cutlets from skillet, reserving pan drippings. Cut veal cutlets in half. Set cutlets aside.
2. Stir 2 tablespoons flour into pan drippings. Cook, stirring constantly, 5 minutes or until flour is browned. Add remaining ingredients, except rice. Cook mixture 1 to 2 minutes. Add reserved cutlets; simmer, uncovered, 30 minutes or until cutlets are tender. Remove bay leaf, and discard. Serve cutlets with sauce over hot cooked rice.

veal cutlets, vegetable oil, flour, water, green peppers, onion, tomato paste, parsley, salt, pepper, thyme, red pepper, bay leaf, rice

Taken from www.myrecipes.com/recipe/grillades-louisiane (may not work)