Veal Cutlets with Mushrooms and Tomatoes

Veal Cutlets with Mushrooms and Tomatoes
Veal Cutlets with Mushrooms and Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tablespoons olive oil

  • 2

    large garlic cloves, chopped

  • 3/4

    teaspoon chopped fresh rosemary

  • 12

    ounces mushrooms, sliced

  • 12

    ounces plum tomatoes, seeded, chopped

  • 1

    pound thin veal cutlets

  • All purpose flour

  • 1

    cup canned low-salt chicken broth

  • 1/2

    cup dry white wine

Directions

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 5 minutes, stirring occasionally. Uncover and sauté 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. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal. Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

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