Mushroom Veal Cutlets With Tomatoes

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

• Ready In: 35 mins
• 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

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.