Veal Cutlets with Mushrooms and Tomatoes

By á-51418

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

Preparation

Step 1

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.