Yeah, I know, veal is politically incorrect to eat – but it wasn’t back in the day. However the truly offensive part of this card is the three bean salad in the background – you so know those green beans are straight from a can! As always… please enjoy!

Ingredients
6 veal cutlets
½ cup flour
1 teaspoon salt
½ teaspoon pepper
¼ cup oil
1 clove garlic, crushed
1 ½ tablespoons flour
1 ½ cup chicken or veal stock
½ cup dry white wine
½ teaspoon crushed oregano
1 tablespoon chopped chives
10 ounces spaghetti, cooked and drained

Directions
Preheat oven to 250°. Pound veal cutlets thin. Dip in flour mixed with salt and pepper. Brown in oil in a large skillet. Place meat, uncovered, in oven to keep warm. Stir 1 ½ tablespoons flour into pan drippings. Over low heat, gradually add stock and wine, stirring constantly. Add chives and oregano. To serve, place veal steaks on top of spaghetti and pour wine sauce over all.

Serves: 6
Preparation Time: 50 minutes
Approximate Calories per Serving: 450

Suggested Menu
Veal Steaks with Spaghetti
Three-Bean Salad
Italian Green Beans
Tomato-Cucumber Slices
Lime Sherbet