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Add a tossed green salad and you have a dinner fit for a royal family….yours!
6 veal cutlets
1 cup Mishpacha Flour
3 eggs
1 and 1/2 cups whole grain rice
1 purple onion, sliced in rings
1 tomato, sliced
3 and 1/2 to 4 cups Manischewitz Chicken Broth
Dredge veal cutlets in flour, egg, and bread crumbs, in that order.
Fry in a large frying pan over medium to high heat.
Place rice in a nine- by 13-inch aluminum pan. Place veal cutlets over rice and top each cutlet with a slice of purple onion and a slice of tomato.
Cover rice with chicken broth, approximately three and a half to four cups. Cover tightly with foil.
Bake for one hour. Uncover, and bake for an additional 15 minutes.
Preheat oven to 350 degrees Fahrenheit.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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