Veal Cutlet Recipe

• 4 ounce. raw veal cutlet (3 ounce. cooked)
• 1 teaspoon oil
• 1 garlic clove
• 2 tbsp. tomato juice
• 1/2 beef bouillon cube
• 1 ounce. grated Italian cheese

1. Coat the bottom of a small frying pan with the salad oil and add in the clove of garlic.
2. Heat till the garlic sizzles and then add in the veal cutlet.
3. Sear the cutlet quickly on both sides.
4. Remove the garlic and add in the tomato juice in that the bouillon cube has been dissolved.
5. Cover and steam till the cutlet is cooked through.
6. Remove the cutlet and sprinkle with the grated cheese.
7. Place under the broiler till the cheese becomes a crusty brown.
8. Serve with the tomato sauce from the pan.

veal, oil, garlic, tomato juice, italian cheese

Taken from cookeatshare.com/recipes/veal-cutlet-18056 (may not work)