Mushroom Veal Cutlets With Tomatoes

Name: Mushroom Veal Cutlets With Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 6 teaspoons garlic, minced; 3/4 teaspoon rosemary, chopped; 12 ounces mushrooms, sliced baby portabellas; 12 ounces tomatoes, plum seeded, also can be canned diced; 1 lb veal cutlet, thinly sliced; 1 pinch all-purpose flour, for dusting; 10 1/2 ounces chicken broth, low salt; 1/2 cup dry white wine

Submitted by David04

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

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photo by David04

Ready In:: 35mins
Ingredients:: 9
Serves:: 6

ingredients

3 tablespoons extra virgin olive oil
6 teaspoons garlic, minced
³⁄₄ teaspoon rosemary, chopped
12 ounces mushrooms, sliced baby portabellas
12 ounces tomatoes, plum seeded, also can be canned diced
1 lb veal cutlet, thinly sliced
1 pinch all-purpose flour, for dusting
10 ¹⁄₂ ounces chicken broth, low salt
¹⁄₂ cup dry white wine

directions

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