Veal with Tomato and Basil

1. 1

   Season the veal with salt and pepper.

2. 2

   Grease a large nonstick skillet with olive oil cooking spray, and heat.

3. 3

   Add as many scaloppine as will fit in a single layer and cook over moderately high heat until lightly browned, about 30 seconds per side; transfer to a plate.

4. 4

   Repeat with the remaining scaloppine.

5. 5

   Add half the tomatoes to the skillet.

6. 6

   Cook over moderately high heat for 2 minutes.

7. 7

   Stir in the broth and demiglace and cook for 5 minutes.

8. 8

   Add the vinegar; cook 5 minutes longer, stirring occasionally.

9. 9

   Whisk in the creme fraiche and cook until reduced by one-third, about 7 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Add the veal and 1/4 cup of the basil to the skillet and cook over low heat until the meat is warmed through and basted with the sauce.

12. 12

    Transfer the veal to a platter or plates and pour the sauce on top.

13. 13

    Sprinkle with the remaining tomatoes and basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.