Veal and Potato Strata with Roasted Peppers

 

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)

• 1 Heat oven to 350º. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Remove fat from veal. Cut veal into 6 serving pieces.
• 2 Spread potatoes in baking dish. Spread bell peppers over potatoes. Sprinkle with salt. Cover and bake 15 minutes.
• 3 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.
• 4 Cook onions and garlic in same skillet over medium heat about 5 minutes, stirring frequently, until onions are tender.
• 5 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.