Marengo Cutlets with Rice

Description
Makes 6 servings.

Ingredients

 * ¼ cup flour
 * 1 teaspoon onion salt
 * ½ teaspoon seasoned pepper
 * 6 boneless veal cutlets, about 1½ pounds
 * 1½ tablespoons vegetable oil
 * ¼ cup dry white wine
 * 1 cup beef broth
 * ½ cup sour cream
 * 1 cup canned tomatoes, drained and chopped
 * 1 bay leaf
 * 3 cups hot cooked rice

Directions

 * 1) Blend flour, onion salt and pepper.
 * 2) Roll cutlets in flour mixture.
 * 3) Brown in oil.
 * 4) Add wine to skillet; stir to loosen brown particles.
 * 5) Blend any remaining flour with broth and sour cream.
 * 6) Add tomatoes and bay leaf.
 * 7) Pour over cutlets.
 * 8) Cover and simmer about 30 minutes or until meat is tender.
 * 9) Lightly pack hot rice into individual molds.
 * 10) Unmold onto serving platter.
 * 11) Serve with the cutlets and sauce.