Veal Cutlets With Mushrooms and Tomatoes Recipe #368283
From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet.
by Oolala
30 min | 15 min prep
SERVES 4
- 4 tablespoons olive oil
- 2 garlic cloves, large, chopped
- 3/4 teaspoon fresh rosemary, chopped
- 12 ounces mushrooms, sliced
- 12 ounces plum tomatoes, seeded
- 1 lb veal cutlet, thinly sliced like scallopine style
- all-purpose flour, for dusting
- 1 (10 1/2 ounce) can chicken broth, low salt
- 1/2 cup dry white wine
- 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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5 stars