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Veal Rollatini with Peppers, Cheese & Basil in Tomato Olive Sauce
EATING EUROPEAN22Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 veal cutlets (thin slices)
- 1/2 cup cheese
- 1 cup cutlet
- 1/2 cup cheese (Semi-Cured Mahon Menorca, up to 1 cup if you want more cheese on top of the meat)
- 1/2 cup roasted red peppers (cut in slices)
- 12 basil leaves
- 1 cutlet
- 1/3 cup wondra flour (to cover the veal cutlets)
- 2 Tbsp. cooking oil (to brown the cutlets)
- 1 sweet onion (small to medium size, finely chopped)
- 2 cloves garlic (chopped)
- 2 cans crushed tomatoes (14 oz each or one large 28 oz. can)
- 1/2 tsp. oregano
- 1/2 tsp. sugar
- 1/2 tsp. salt (up to 1 teaspoon to taste)
- 1/4 tsp. pepper
- 2 cloves garlic (chopped)
- 1 cup cherry tomatoes (cut in half)
- 1/3 cup Kalamata olives (cut in half)
- 1 Tbsp. extra virgin olive oil
- salt
- pepper
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