Veal with tomato sauce
Instructions
Place knots in a pan, salt, and pepper, then add the crushed tomatoes, olive oil, butter, onion and finely chopped parsley, cover and cook for 30 minutes over low heat.
Uncover and cook on high heat to shrink the gravy.
Ingredients and dosing for 4 persons
- 4 veal cutlets
- 2 tablespoons of olive oil
- 2 cloves of garlic
- Salt
- Pepper
- 1 sprig of parsley
- 1 onion
- 500 g of peeled tomatoes
- 40 g of butter