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What You Need:
(To Serve: 4)
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2½ pounds fully trimmed boneless veal shoulder, cut into ½-inch-thick slices
1 cup flour
½ cup olive oil or vegetable oil
¼ cup white vinegar
½ cup water
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon pepper
½ cup minced parsley
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Translate this recipe:
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| How To Cook: |
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1. Coat veal slices with flour. Fry meat in oil until well browned on both sides.
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2. Add vinegar, enough water (up to ½ cup) to barely cover, garlic, salt, and pepper.
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3. Cover and simmer gently until meat is tender and liquid is reduced to a thick sauce, approximately 30 minutes.
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4. Sprinkle with parsley and serve with mashed potatoes.
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