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| Vitello con Riso |
| Recipe contributed by Lenore Chicka |
| Ingredients |
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| Preparation |
| Fry onion in 2 tablespoons of oil about 3 minutes or until soft. Add sausage cut up into small pieces; cook 5 minutes. Add washed rice; stir. Add tomatoes and parsley; stir; cook 5 minutes longer. Add chicken broth; lower flame, cover, cook 30 minutes longer, stirring frequently to prevent sticking. Add grated cheese; blend well to make a thick creamy mixture. Fry cutlets quickly in butter about 10 minutes; add salt and pepper to taste. When golden brown, add ¼ cup of hot water to make brown gravy; simmer 5 minutes. |
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