1/1 Photo of Mushroom Veal Cutlets With Tomatoes
Veal Cutlets are a very lean cut of meat. Very good for cutting fat and calories.
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- 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
- 1Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
- 2Add garlic and rosemary, stir 30 seconds.
- 3Add mushrooms.
- 4Cover pan and cook for 5 minutes, stirring occasionally.
- 5Uncover and saute another 5 minutes until mushrooms are golden brown.
- 6Add tomatoes and cook another 5 minutes until soft. Set aside.
- 7Season veal with salt and pepper and dust with flour.
- 8Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
- 9Add half of the veal and saute until brown, about 2 minutes per side.
- 10Transfer veal to a warm platter and cover with foil to keep warm.
- 11Cook remaining veal.
- 12Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
- 13Add mushroom mixture and blend together.
- 14Season sauce to taste and spoon over the veal.
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Nutritional Facts for Mushroom Veal Cutlets With Tomatoes
Serving Size: 1 (272 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 220.3
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 3.1 g
- Cholesterol 61.9 mg
- Sodium 236.2 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.3 g
- Sugars 2.8 g
- Protein 18.1 g