1 tablespoon chopped parsley
1 clove garlic, minced
3 tablespoons olive oil
1 28-ounce can crushed tomatoes with added puree
2 large sweet red peppers
salt to taste

1 ½ pounds of bottom round of veal or beef, cut into 1/2 inch slices
½ cup flour
3 eggs beaten
1 cup sifted bread crumbs
2 tablespoons butter
2 tablespoons olive oil
salt to taste

Mince the parsley and the garlic together. Saute the mixture in the olive oil in a medium saucepan. Add the tomatoes and simmer for about ten minutes. Peel the peppers by blanching them in boiling water for twenty minutes and stripping off the thin outer skin with a paring knife. Coarsely chop the peppers and add them to the sauce. Simmer the sauce for another five minutes. Season will salt

Pound the slices of veal (or beef) with a meat cleaver to tenderize them. Dip the slices in the flour and pat the flour on the slices. Dip the slices in the egg and then in the breadcrumbs. Pat on as many crumbs as will adhere. Let the slices rest for five minutes.

Heat the butter and the oil in a skillet over medium heat. Saute the slices on both sides until golden, approximately five minutes total time. Season with the salt. Serve hot with the sauce.

Graland Country Day School

55 CLERMONT STREET    DENVER, CO 80220    303.399.0390   
Graland Country Day School is a private school in Denver, Colorado, serving students in preschool, kindergarten, elementary, and middle school. Founded in Denver in 1924, Graland incorporates a rich, experiential learning approach in a traditional classroom setting, emphasizing the development of globally and socially conscious leaders who excel academically.