4 oz. raw veal cutlet (3 oz. cooked)
1 tsp. oil
1 garlic clove
2 tbsp. tomato juice
1/2 beef bouillon cube
1 oz. grated Italian cheese

Coat the bottom of a small frying pan with the salad oil and add the clove of garlic. Heat until the garlic sizzles and then add the veal cutlet. Sear the cutlet quickly on both sides. Remove the garlic and add the tomato juice in which the bouillon cube has been dissolved.

Cover and steam until the cutlet is cooked through. Remove the cutlet and sprinkle with the grated cheese. Place under the broiler until the cheese becomes a crusty brown. Serve with the tomato sauce from the pan.