Beef
8 thin veal cutlets
2 large cooking onions thinly sliced
3 tablespoons olive oil
500 mL crushed tomatoes
salt/ black pepper to taste
chili pepper (optional)
1 1/2 c. bread crumbs
1/2 c. romano cheese or goat cheese
1 tablespoon dried parsley or 1/2 c. chopped fresh parsley
salt and pepper to taste
toothpicks
If you decide to bake the veal rolls, you can wrap them with onions before fastening on the toothpick.
This is very tasty and goes great with rice.
Pound meat to tenderize and set aside.
In a large skillet heat olive oil on medium setting and sauté onions until soft.
Add crushed tomatoes and season to your taste with salt and black pepper. Add chili peppers if you like, and in the amount you desire.
In a separate bowl,mix bread crumbs with romano cheese, parsley, salt and pepper.
Spread cutlet out flat; place a layer of crumb mixture and add about 2 tbsp or more of the onion and tomato mixture. Roll the cutlet up with the filling inside and use toothpicks to hold it together.
Place the cutlet rolls in a greased,square oven proof pan and sprinkle the remaining onion and tomato mixture on top to help it stay moist while baking.
Place in 450° oven for about 30 min. or until meat is browned. Check it occasionally to be sure the meat does not dry out or burn. If you find your particular oven too hot, lower the temperature or cover the pan with foil for the first 15 min. of baking.
The rolls may also be barbecued instead of baked.