Mushroom Veal Cutlets With Tomatoes

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“Veal Cutlets are a very lean cut of meat. Very good for cutting fat and calories.”

Ingredients Nutrition


  1. Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
  2. Add garlic and rosemary, stir 30 seconds.
  3. Add mushrooms.
  4. Cover pan and cook for 5 minutes, stirring occasionally.
  5. Uncover and saute another 5 minutes until mushrooms are golden brown.
  6. Add tomatoes and cook another 5 minutes until soft. Set aside.
  7. Season veal with salt and pepper and dust with flour.
  8. Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
  9. Add half of the veal and saute until brown, about 2 minutes per side.
  10. Transfer veal to a warm platter and cover with foil to keep warm.
  11. Cook remaining veal.
  12. Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
  13. Add mushroom mixture and blend together.
  14. Season sauce to taste and spoon over the veal.

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