Mushroom Veal Cutlets With Tomatoes

1. 1

   Heat 2 tbsp olive oil in a large saucepan over medium-high heat.

2. 2

   Add garlic and rosemary, stir 30 seconds.

3. 3

   Add mushrooms.

4. 4

   Cover pan and cook for 5 minutes, stirring occasionally.

5. 5

   Uncover and saute another 5 minutes until mushrooms are golden brown.

6. 6

   Add tomatoes and cook another 5 minutes until soft. Set aside.

7. 7

   Season veal with salt and pepper and dust with flour.

8. 8

   Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.

9. 9

   Add half of the veal and saute until brown, about 2 minutes per side.

10. 10

    Transfer veal to a warm platter and cover with foil to keep warm.

11. 11

    Cook remaining veal.

12. 12

    Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.

13. 13

    Add mushroom mixture and blend together.

14. 14

    Season sauce to taste and spoon over the veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.