Cannuli Family Veal Scaloppine

The Cannuli Family's
Veal Scaloppine

Ingredients

4 pounds veal, cut up for scaloppine
1 onion, chopped
1 clove garlic, minced
5 green peppers, cut in julienne strips
2 pounds mushrooms, sliced
1/2 cup red cooking wine
1 can Hunt's tomato sauce
chicken or beef stock, about 1 cup
1/2 teaspoon rosemary
salt and pepper to taste

Instructions

Brown veal. Put in onion and garlic. Cover and cook over med-low heat about 5 minutes. Add wine. Put in 1/2 teaspoon rosemary, green peppers, mushrooms and salt & pepper. Add tomato sauce and stock. Cover and simmer for 10 minutes or until vegatables are done to your liking. Serve at once.

Serving Suggestions

When one thinks of Italian classics (Southern Italian, that is), this dish is one of them, taking its place among the Big 3 South Philly Bar Style sandwiches, up there with roast pork and sausage, peppers & mushrooms. The recipe is a lively complement to the delicate flavor of veal. Serve on a platter as a main dish with good Italian bread and a green salad, or on fresh long Italian rolls with some of its delicious juices.