2 tablespoons olive oil
4 veal cutlets
600 g potatoes, cut into 1.5cm thick rounds
8 small pickling onions, peeled
2 bay leaves
1 tablespoon fresh oregano leaves
1 lemon halved
3 tomatoes, quartered
salt and ground pepper to season
125 ml dry white wine
Preheat oven to 200 C. Heat oil in a large roasting pan over a medium heat. Add veal cutlets and cook a minute each side to brown and seal the meat. Remove from heat. Add all the remaining ingredients. Cover the pan with foil and seal around the edges well. Bake in oven for 35 minutes until meat and potatoes are cooked through. Remove and discard the lemon.
To serve, transfer cutlets to serving plates and spoon over the vegetables and juices. Try with a medium bodied cabernet merlot.
Per Serving (excluding unknown items): 2182 Calories; 90g Fat (39.0% calories from fat); 191g Protein; 126g Carbohydrate; 14g Dietary Fiber; 744mg Cholesterol; 819mg Sodium.
Exchanges: 7 Grain (Starch); 24-1/2 Lean Meat; 3-1/2 Vegetable; 5-1/2 Fat.
NOTE:
Substitute the veal cutlets with lamb chops. The recipe is ideal prepared ahead of time, refrigerated (covered or in a sealed container) and then reheated for a weekday meal.