1 lb. veal cutlet, cut about 1/2 inch thick
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. Accent
1/4 c. olive oil
1 clove garlic, sliced thin
1 3/4 c. canned tomatoes, pureed in blender
1/2 tsp. salt
1/4 tsp. chopped parsley
1/4 tsp. oregano
1/8 tsp. pepper

Cut veal into 1-inch pieces. Combine 1/2 cup flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3/4 teaspoon Accent. Coat veal in flour mixture. Set aside.

Heat oil and garlic in skillet until garlic is lightly browned. Add veal and slowly brown on all sides.

Combine tomatoes, 1/2 teaspoon salt, 1/4 teaspoon chopped parsley, 1/4 teaspoon oregano, and 1/8 teaspoon pepper. Add mixture to browned veal. Cover skillet and simmer about 25 minutes or until veal is tender.