4 veal cutlets, about 2 lbs
3 tbsp butter
6 small tomatoes
1 tsp salt
dash of crushed Tabasco pepper
1 small eggplant, diced
1 cp sliced onions
1 cp sliced mushrooms
1 pkg frozen string beans
1 cp tomato juice
1 cp beef stock or bouillon cube dissolved in hot water
1 - Pound cutlets with a mallet or edge of a plate until they are flattened to about 1/4-inch thickness.
2 - Brown them slowly on both sides in butter in a large skillet.
3 - Now transfer cutlets to large casserole.
4 - Cut tomatoes into thick slices and put on top of browned veal.
5 - Sprinkle with some of the salt and Tabasco.
6 - Brown eggplant, onions, and mushrooms in skillet, adding more butter if necessary.
7 - Put over veal with string beans.
8 - Season with more salt and Tabasco.
9 - Bring tomato juice and beef stock to quick boil in same skillet, stirring to pick up little bits of meat which stick to the pan.
10 - Pour into casserole, cover and bake (at 375 degrees F.) until veal and vegetablesare tender
11 - Serve this colorful Romanion dish in the casserole in which it was baked.