Ingredients
12
ounces boneless veal leg round steak or veal leg sirloin steak, cut 1/4 inch thick and trimmed of fat
1/4
teaspoon salt
1/4
teaspoon black pepper
1
medium onion, chopped
1/4
cup water
2
cloves garlic, minced
1
can (14.5 oz) no-salt-added diced tomatoes, undrained
3
tablespoons dry white wine or reduced-sodium chicken broth
1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1
tablespoon capers, rinsed and drained (optional)
Nonstick cooking spray
2
cups hot cooked whole wheat pasta
Preparation
Cut veal into eight pieces. Place each piece of meat between two pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Sprinkle meat with salt and half of the pepper. Set aside.
For sauce: In a medium saucepan, combine onion, the water, and garlic. Cover and cook until onion is tender. Stir in tomatoes, wine, oregano, capers (if using), and the remaining pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Keep warm.
Meanwhile, lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook half of the veal about 2 to 4 minutes or until desired doneness, turning once. Remove veal, cover to keep warm. Repeat with remaining veal.
To serve, spoon sauce over veal. Serve with pasta.
