2 1/2 lbs. stewing veal
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. grated Parmesan cheese
1/2 c. olive oil
1/2 c. minced onions
1 3/4 to 2 c. tomato juice
1 clove garlic, minced
2 tbsp. parsley

(Less is okay).

Heat oven to 350 degrees. Cut veal into 1 1/4 inch cubes and roll in flour and salt mixture. In hot oil, saute garlic and onion until golden. Drain onto paper towel to remove excess oil.

Combine veal, onions, garlic, cheese, parsley with tomato juice in a two quart casserole. Bake, covered, 1 1/2 hours until veal is tender. Serve over rice.