Servings 4
Ingredients
8 Veal Scaloppini
flour, seasoned with paprika, salt and pepper
4 tablespoons butter
1/2 lb thinly sliced mushrooms
1/2 crushed clove of garlic
1 cup beef broth
1/2 cup tomato sauce
1/2 cup green pepper, chopped
4 oz noodles
Parmesan cheese

Directions
Preheat oven to 325ºF
Pound meat until thin and dredge in seasoned flour.
Brown in butter, adding a little olive oil, if necessary.
Place in baking dish and add remaining ingredients, except green pepper, noodles and cheese.
Cover and bake 30 minutes; add green pepper and bake 15 minutes more, uncovered.
While meat bakes, cook noodles and drain.
Transfer to heated serving platter, arranging veal on top of noodles.
Drizzle sauce from pan over meat and sprinkle with Parmesan cheese.

Servings 4
Ingredients
4 Veal Chops (trimmed)
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 crushed cloves of garlic
1/4 cup diced celery 60ml
2 chopped shallots
1/4 green pepper cut in strips
1/4 cup dry white wine 60ml
1 can tomato sauce (7½ oz) 213 ml
2 tablespoons chopped parsley 30ml
Seasoned Flour: 2 tablespoon flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper

Directions
Heat oil and butter in a heavy skillet.
Dredge chops lightly in seasoned flour and brown on each side, in the hot fat, for 5 minutes.
Remove chops and keep warm.
In the same pan, add the chopped vegetables and cook on low heat, not browning.
Add the white wine to deglaze the pan and allow mixture to reduce for 2 minutes.
Add the tomato sauce and stir.
Return the chops to the pan and cover meat with sauce.
Cover pan and let simmer for about 20 minutes, until tender.
Add seasoning, if necessary.
Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley.
Serve with: noodles or rice

Pesto Chicken Portion
Two 3 oz. Chicken breasts
1/4 cup Pesto sauce
1 1/2 oz. Plain bread crumbs
1 oz. Parmesan romano mix

Flatten chicken breast on a cutting board and pound lightly. Dredge the breast with 2 Tbsp. of pesto then roll up length-wise.

Mix together the bread crumbs and parmesan romano cheese. Cover the breast with seasoned bread crumbs and cheese mix. Bake at 350 ° for 30 minutes. Slice chicken breast and serve on a bed of 10 ounces cooked linguine noodles tossed with 1/2 cup of Rustic Roma Sauce (see below). Garnish with parsley or fresh basil.

Pesto Sauce		Rustic Roma Sauce
1/2 lb Fresh basil leaves 1/4 cup Olive oil 2 Tbsp. Pine nuts 2 Tbsp. Walnuts 1 Tbsp. Salt 1 tsp. Fresh garlic 1 oz. Parmesan romano mix		1 oz. Olive oil 1/4 cup Pureed garlic 3 lbs.Sliced mushrooms 1 Tbsp. Dry thyme leaves 1 Tbsp. Salt 1 Tbsp. Black pepper 9 lbs. Roma tomatoes 1/4 cup Fresh basil, chopped
Toast pine nuts and walnuts in the oven. Run all items through a food processsor or blender using oil to flush. Mix to a fine, smooth consistency.		Heat olive oil in sauce pot and add pureed garlic to just golden color. Add sliced mushrooms, dry thyme leaves, salt and pepper and stir to heat. Add tomatoes and basil and stir thoroughly. Simmer until moisture is removed and suce becomes medium body. Makes one gallon (use 1/2 cup per serving and freeze remainder).

Serves two.