Veal Scaloppine with TomatoesA Timeless Favorite.

1. 1

   Using a metal mallet or a meat tenderizer, pound the cutlets to a thickness of less than 1/8 inch.

2. 2

   Put the flour on a plate and dredge the cutlets in it, shaking off excess flour.

3. 3

   Preheat a large nonstick skillet over medium heat.

4. 4

   Add the oil and butter.

5. 5

   When the butter has melted, add the cutlets, cook for 1 minute a side, and remove to a plate.

6. 6

   Add the tomatoes and mushrooms to the skillet and cook, stirring constantly, until browned, 1 to 2 minutes.

7. 7

   Add the wine and cook for 30 seconds to allow the alcohol to evaporate.

8. 8

   Plate the cutlets, spoon the sauce on top, and sprinkle with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.