Marengo Cutlets with Rice

Description
Makes 6 servings.

Ingredients

 * 1/4 cup flour
 * 1 teaspoon onion salt
 * 1/2 teaspoon seasoned pepper
 * 6 boneless Veal cutlets*, about 1-1/2 pounds
 * 1 1/2 tablespoons vegetable oil
 * 1/4 cup dry white wine
 * 1 cup beef broth
 * 1/2 cup sour cream
 * 1 cup canned tomatoes, drained and chopped
 * 1 bay leaf
 * 3 cups hot cooked rice

Directions
Blend flour, onion salt and pepper. Roll cutlets in flour mixture. Brown in oil. Add wine to skillet; stir to loosen brown particles.

Blend any remaining flour with broth and sour cream. Add tomatoes and bay leaf. Pour over cutlets. Cover and simmer about 30 minutes or until meat is tender.

Lightly pack hot rice into individual molds. Unmold onto serving platter. Serve with the cutlets and sauce.