Baked Veal Cutlets
Source of Recipe
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2 Tbsp olive oil
4 veal cutlets
600 g potatoes, cut into 1.5cm thick rounds
8 small pickling onions, peeled
2 bay leaves
1 Tbsp fresh oregano leaves
1 lemon halved
3 tomatoes, quartered
salt and ground pepper to season
125 ml dry white wine
Preheat oven to 200 C. Heat oil in a large roasting pan over a
medium heat. Add veal cutlets and cook a minute each side to brown
and seal the meat. Remove from heat. Add all the remaining ingredients.
Cover the pan with foil and seal around the edges well. Bake in
oven for 35 minutes until meat and potatoes are cooked through.
Remove and discard the lemon. To serve, transfer cutlets to serving
plates and spoon over the vegetables and juices.
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