Veal Scalappine Recipe

• 2 lbs. veal cutlets, cut wafer thin
• 1/2 c. flour
• 1/2 c. olive or possibly veg. oil
• 1 can tomato paste
• 1 3/4 c. warm water
• 2 teaspoon sugar
• 1 teaspoon salt
• Pepper to taste
• 1 bay leaf
• A few cloves
• 1/2 c. dry white wine or possibly sherry (if you like)

1. Cut veal into 2 inch pcs; roll in flour seasoned with 3/4 tsp.
2. salt and a generous sprinkling of pepper.
3. Saute/fry gently in oil till it is brown on both sides.
4. Combine the tomato paste with all other ingredients, except the wine.
5. Pour mix over the veal.
6. Cover and cook over low heat 30 min or possibly till meat is tender.
7. Add in the wine and bring quickly to a boil.
8. Serve immediately.
9. Makes 5 to 6 servings.

veal cutlets, flour, olive, tomato paste, water, sugar, salt, pepper, bay leaf, cloves, white wine

Taken from cookeatshare.com/recipes/veal-scalappine-26124 (may not work)