8 pieces veal cutlets
1/4 cup all-purpose flour
1/4 cup olive oil
2 carrots, finely chopped
2 celery stalks, chopped
3/4 cup dry white wine
1 1/2 cup crushed tomatoes
1/2 cup onion, chopped
3/4 cup chicken stock
1 lemon, grated
6
Ferraro# 4000566- Veal fore-shank
Ferraro# 1500044- Flour
Ferraro# 360150- Olive oil
Ferraro# 0000137- Carrots
Ferraro# 0000033- Celery
Ferraro# 600104- Crushed tomato
Ferraro# 0000020- Onion
Ferraro# 0000042- Lemon