Marengo Cutlets with Rice

Combine flour, onion salt, and seasoned pepper in a shallow dish. Pat the veal cutlets dry and dredge each one thoroughly in the flour mixture, shaking off excess.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, place cutlets in the hot oil and sear for 2–3 minutes per side until golden brown.

Pour dry white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 1 minute.

Add beef broth, canned tomatoes, and bay leaf to the skillet and stir gently to combine. Bring the mixture to a simmer.

Reduce heat to medium-low and simmer the cutlets for 10–12 minutes, or until the veal is tender and cooked through.

Remove the skillet from heat and stir in sour cream until smooth and fully incorporated. Discard the bay leaf.

Distribute hot cooked rice among four serving plates and place the veal cutlets on top, spooning the tomato-cream sauce over each portion.