Filomena (Busi) Pazini, Vasti, Parma
(Yield: 4 servings)
4 boneless veal top round steaks or cutlets
(6 ounces each)
SAUCE:
4 tablespoons extra-virgin olive oil
2 tomatoes (seeds removed, diced)
2 garlic cloves (minced)
2 fresh oregano sprigs
salt and freshly ground pepper
1. Flatten veal with kitchen mallet to ΒΌ-inch thickness. Season with salt and pepper. Set aside.
2.Warm oil in skillet over medium heat and cook cutlets (fettine) for approx. 2 minutes per side. Set aside.
3.In same skillet add tomatoes, garlic, and oregano. Once boiling, reduce heat to low and simmer for approx. 15 minutes.
4.Season with salt and pepper.
5.Add fettine to sauce and cook for another 5 minutes.
Serve along with rice (as instructed on page 306) or mixed vegetables.