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| Vitello San Giuseppe |
| Recipe contributed by Capt. Benjamin V Ricciardi |
| Ingredients |
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| Preparation |
| Chop sun dry tomatoes in 1/3. Put about 1/8 cup extra virgin olive oil in bottom of frying pan and heat on a medium/low flame. Clean about 4 cloves of garlic and "lightly brown" in the heated oil. When lightly browned remove garlic and set aside.
Dredge the veal in flour (both sides) and place floured veal into the heated oil. Lightly brown each side. When browned add the sun dry tomatoes, oregano, basil, and approx 1/2 cup white wine, reduce down by 2/3 and add 1 cup chicken broth and simmer low until it again reduces by 2/3. Sprinkle thin sliced fresh mozzarella on top of finish veal & sauce! Serves 4-6. |
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