1 pound boneless veal leg round steak or veal leg sirloin steak, cut 1/4 inch thick
1/4 cup chopped onion
1 clove garlic, minced
1 7 1/2 ounce can tomatoes, cut up
2 tablespoons dry white wine
2 teaspoons capers, drained (optional)
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
Nonstick spray coating
Cut meat into 8 equal pieces. Place 1 piece of meat between 2 pieces of clear plastic wrap. Using a meat mallet pound meat to about 1/8-inch thickness. Sprinkle meat lightly with salt and pepper. Set aside. Repeat with remaining meat.
For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water until onion is tender but not brown. Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Keep warm.
To serve, spoon sauce over veal. Makes 4 servings.
Per Serving: cal. (kcal) 196, Fat, total (g) 9, chol. (mg) 81, carb. (g) 3, pro. (g) 22, sodium (mg) 141, Percent Daily Values are based on a 2,000 calorie diet