Veal Cutlets With Mushrooms and Tomatoes

"From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet."
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  • Heat 2 tablespoons oil in heavy, 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 until mushrooms are golden brown, about 5 minutes longer.
  • Add tomatoes and cook until softened, about 5 minutes. Set aside,.
  • Sprinkle 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 and cooked through, about 2 minutes per side.
  • Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
  • Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
  • Add mushroom mixture and stir to blend.
  • Season sauce to taste with salt and pepper and spoon over the veal.

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