Main Course -- Veal Cutlets with Vegetables
Published in ArcaMax Chef
6 green onions chopped
4 cloves garlic minced
6 Tbsp. olive oil
6 celery stalks sliced
4 carrots sliced
2 lb. veal cutlets cut into strips
Salt and pepper to taste
4 Tbsp. finely chopped fresh parsley
1/2 cup dry white wine
1 cup black olives sliced
4 Tbsp. fresh lemon juice
6 oz. real bacon bits
Saute green onions and garlic in olive oil until golden brown. Add celery and carrots, cook for 10 minutes over medium heat. Place vegetables in a bowl. Saute veal strips in remaining olive oil until brown. Return vegetables to pan with veal strips. Add salt, pepper, parsley, white wine, black olives, lemon juice and bacon bits. Simmer over low heat for 5 - 10 minutes and serve. You could serve this over rice or pasta.
The Skinny: Always take the stairs.
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