Veal Fricassee As I Like It!

Although fricassee means preparing in white sauce, I made a step aside following Mediterranean tracks. I came up this recipe from the top of my head: I had some veal schnitzels that were too small for making a serious Wiener schnitzel or something, and the meat was too good just to chop them into goulash or risotto. So, with ingredients I had in my kitchen I made this (and liked it):

• Ready In: 1 hr 30 mins
• Serves: 4
• Yields: 4 portions

Ingredients

• 800  g  veal (small schnitzels)
• 300  g onions
• 100  g pancetta (Dalmatian)
• 1  tablespoon olive oil
• 20  g butter
• 3  garlic cloves
• 5  cloves
• 1⁄4 teaspoon hot paprika
• 1  cup wine (white)
• 200  g tomatoes (strained thick juice)
• 1  bay leaf
• 1  cup  stock (veal or beef)
• 3  tablespoons flour
• 1  teaspoon sugar (brown)
• 5  g salt

Directions

1. Prepare veal schnitzels (thin them slightly) put one side into flour.
2. Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.
3. Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute
4. Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).
5. Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.
6. Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.