VEAL CUTLETs

Salt and Pepper
4 Strips Lemon Peal each 1" byu 3"
1 Small Can Italian Peeled Tomatoes
8 Veal Cutlets
1/2 Cup Onions - finely Chopped
1/4 Cup Carrots - Finely Chopped
1 Tbsp Butter
1 Tbsp Olive Oil
1 Clove Garlic - Mashed
Flour
1 Cup Chicken Stock
3 Basil Leaves - Chopped
2 Sprigs Parsley - Chopped
1/2 Cup White wine

Preheat oven to 170 degrees C. Coat the cutlets in flour. In a large, heavy saucepan, add olive oil, butter, garlic and veal cutlets. Cook until nicely browned. Remove veal from saucepan. Add onions and carrots, and continue to sauté. Add lemon peels, basil and parsley. Add white wine, chicken stock and tomatoes and return the veal cutlets to the pan. Cover and bake for 2 hours or until veal is tender when poked with a fork. Turn veal once during cooking. Season to taste and add more chicken stock if desired. Serve with mashed potatoes and steamed vegetables.