Ingredients
1
to 1 1/2 pounds tenderized boneless veal cutlets
1
bag (1 pound 6 ounces) refrigerated shredded hash brown potatoes
1
jar (12 ounces) roasted red bell peppers, drained
3
medium onions, cut lengthwise in half, then cut crosswise into thin slices
3
cloves garlic, finely chopped
1
teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2
teaspoon cracked black pepper
2
ounces feta cheese, crumbled (1/2 cup)
Preparation
Heat oven to 350° F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Remove fat from veal. Cut veal into 6 serving pieces.
Spread potatoes in baking dish. Spread bell peppers over potatoes. Sprinkle with salt. Cover and bake 15 minutes.
While potatoes are baking, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook veal in skillet about 5 minutes, turning once, until slightly pink in center. Remove veal from skillet.
Cook onions and garlic in same skillet over medium heat about 5 minutes, stirring frequently, until onions are tender.
Place veal on potato mixture. Spread onion mixture over veal. Sprinkle with oregano and pepper. Sprinkle with cheese. Cover and bake 20 to 25 minutes or until heated through.
