Veal Strips with Tomato Sauce Over Rice

Ingredients

• 200 g long‑grain rice
• Salt
• 500 g chicken breast fillet (or veal)
• 1 onion
• 3 Garlic cloves
• 1 EL clarified butter
• 70 ml dry white wine
• 1 can peeled tomatoes (ca. 340 g, in pieces)
• 200 ml poultry broth
• 1 EL gyros seasoning
• Pepper
• Cayenne pepper
• parsley (for garnish)

Instructions

1. 1.

   Cook the rice according to package instructions in salted water. Meanwhile cut the meat into bite‑sized strips. Peel and finely chop the onion and garlic. Brown the meat in clarified butter, add onion and garlic, then pour in wine and reduce.

2. 2.

   Add tomatoes and broth, season with gyros seasoning, salt, and pepper. Simmer covered on low heat for about 10 minutes, then adjust with cayenne pepper. Drain the rice, let it steam dry, plate, top with the veal sauce, and garnish with parsley.