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Veal Cutlets alla Pizzaiola

List of Ingredients

1 (28 ounce) can peeled whole tomatoes
4 teaspoons extra virgin olive oil
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
10 fresh basil leaves
1/4 teaspoon dry oregano (or 1 teaspoon freshly chopped)
1/2 chicken bouillon cube, crumbled
1 1/2 pounds veal slices, pounded thin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Recipe

1. Pound veal thin between plastic wrap with heavy, flat mallet. Sprinkle the veal with salt and pepper. Set aside.
2. Pour the tomatoes and juice into a bowl and chop tomatoes into small pieces.
3. Pour the olive oil into a large saute pan or skillet on medium-high heat and cook the garlic and red pepper flakes until the garlic just starts to brown, about 3 minutes.
4. Add the chopped tomatoes with their juices, the basil, oregano and bouillon cube and cook for 10 minutes.
5. Add the veal to the sauce and cook 5 minutes. Be careful not to overcook the veal; watch carefully for the color to change to indicate the veal is done.

Serves: 4