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Pasta and Veal with Wild Mushroom Pomodoro Sauce

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12
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INGREDIENTS

3 lb. veal leg cutlets, 1/8 to 1/4 inch thick (IMPS/NAMP 1336)
8.0 cups of Pomodoro Sauce Magnifying_glass
salt and ground black pepper, as needed
2 tbsp. all-purpose flour
1/4 cup olive oil
3 qt. cooked spaghetti or rotini, hot

INSTRUCTIONS

  1. 1
    Pound 4 ounces veal to 1/8-inch thickness, if necessary. Season with salt and pepper. Dredge lightly in flour. Sauté in 1 teaspoon oil over medium-high heat 2 to 3 minutes or until done, turning once.
  2. 2
    Toss 1 cup pasta with ½ cup Pomodoro Sauce. Plate with veal. Spoon additional Sauce over pasta and veal.

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preparation methods
Meals/Courses
cuisines European, Italian
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