Prep 5 mins
Cook 40 mins
I came up with this one evening in answer to that eternal question: "Honey, what's for dinner tonight ?". I happened to have PIMENTON (spanish smoked paprika) in the house that evening, but I suppose you could substitute Hungarian spicy paprika or even chili powder if need be . . . This seems to taste particularly good with whole-wheat penne pasta.
- 2 veal scallops, pounded flat
- 2 -3 tablespoons olive oil (for browning)
- 2 cloves minced garlic
- 1 (14 ounce) candiced Italian tomatoes
- 1⁄2 large onion, sliced in rings
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1 teaspoon pimiento
- salt and pepper
- Saute onions in oil till golden.
- Add in garlic and saute an additional minute.
- Add tomatoes with their juices, and spices to onion/garlic mixture.
- Cook approximately 30 minutes on low simer till thickened.
- In a separate saute pan, brown veal in oil till done and drain on paper toweling.
- Top each veal scallop with tomato mixture and use the remainder of the sauce over cooked pasta of your choice.
easy to make. sauce was great and enjoyed it. 1st time i cooked veal and found it a little tough. i guess i didn't pound it enough. will make it again. dean